Marinated Lentils with Crunchy Vegetables

Prep Time: 20 minutes Cook Time: 40 minutes Servings: 4 servings Source: bonappetit.com

Ingredients

              1 large onion, quartered through root end
            
              2 bay leaves
            
              1½ cups black beluga or French green lentils,
              rinsed, picked through
            
Kosher salt

              ¼ cup olive oil
            
              1 teaspoon coriander seeds
            
              ½ 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

Directions

              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.
            

              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.
            

              Just before serving, top lentils with radishes, scallions, herbs,
              and celery; season with salt and pepper.
            

              Do Ahead: Lentils (without herbs and vegetables) can be marinated
              3 days ahead. Cover and chill.
            

Nutrition

Calories (kcal) 400 Fat (g) 16 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 53 Dietary Fiber (g) 14 Total Sugars (g) 4 Protein (g) 17 Sodium (mg) 60