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Marinated Lentils with Crunchy Vegetables

Name: Marinated Lentils with Crunchy Vegetables
Ingredients: 1 large onion, quartered through root end; 2 bay leaves; 1 1/2 cups black beluga or French green lentils, rinsed, picked through; Kosher salt; 1/4 cup olive oil; 1 teaspoon coriander seeds; 1/2 teaspoon cumin seeds; 3 tablespoons sherry vinegar or red wine vinegar; Freshly ground black pepper; 6 radishes, trimmed, very thinly sliced; 4 scallions, thinly sliced; 1 cup parsley and/or mint leaves; 1 cup thinly sliced celery hearts and leaves

A small grocery run gets this on the table.

Ingredients

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directions

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.
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.
3.
Just before serving, top lentils with radishes, scallions, herbs, and celery; season with salt and pepper.
4.
Lentils (without herbs and vegetables) can be marinated 3 days ahead. Cover and chill.

Recipes sourced from Epicurious.com.

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