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