Marinated Lentils with Crunchy Vegetables
A hearty and refreshing dish of black beluga or French green lentils seasoned with aromatic spices and topped with crisp fresh vegetables and herbs. Perfect as a healthy main course or substantial side dish.
Ingredients
- •1 whole large onion
- •2 whole bay leaves
- •1½ cups black beluga or French green lentils
- •to taste Kosher salt
- •¼ cup olive oil
- •1 teaspoon coriander seeds
- •½ teaspoon cumin seeds
- •3 tablespoons sherry vinegar or red wine vinegar
- •to taste black pepper
- •6 whole radishes
- •4 whole scallions
- •1 cup parsley and/or mint leaves
- •1 cup celery hearts and leaves
Cooking Instructions
- 1.
Cook onion, bay leaves, and lentils in a large saucepan of simmering salted water until lentils are tender but still firm, 15-20 minutes. Drain; discard onion and bay leaves and transfer lentils to a medium bowl.
20 min
- 2.
Heat oil in a small skillet over medium. Cook coriander seeds and cumin seeds, swirling skillet, until fragrant, about 1 minute. Add spice mixture and vinegar to lentils, season with salt and pepper, and toss to coat.
5 min
- 3.
Just before serving, top lentils with radishes, scallions, herbs, and celery; season with salt and pepper.
5 min
- 4.
Lentils (without herbs and vegetables) can be marinated 3 days ahead. Cover and chill.