Marinated Lentils with Crunchy Vegetables
If you’re reading this, you’re alive. But if you’re not taking advantage of nature’s most underrated legume, are you really living?
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Ingredients
Method
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.