Marinated Lentils with Crunchy Vegetables

Ingredients for Marinated Lentils with Crunchy Vegetables

• 1 large onion, quartered through root end

• 2 bay leaves

• 1 1/2 cups black beluga or French green lentils, rinsed, picked through

• Sale kosher

• 1/4 cup olive oil

• 1 teaspoon coriander seeds

• 1/2 teaspoons cumin seeds

• 3 tablespoons sherry vinegar or red wine vinegar

• Pepe nero macinato fresco

• 6 radishes, trimmed, very thinly sliced

• 4 spring onions, thinly sliced

• 1 cup parsley and/or mint leaves

• 1 cup thinly sliced celery hearts and leaves

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, spring onions, herbs, and celery; season with salt and pepper.

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

Avvertenza

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