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Recipes
April 2016

Marinated Lentils With Crunchy Vegetables

By Claire SaffitzPhotography by Alex Lau

4.5

(12)

This image may contain Plant Food Produce Vegetable and Seasoning
Photo by Alex Lau, Food Styling by Susie Theodorou

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?

Recipe information

  • Total Time

    40 minutes

  • Yield

    4 Servings

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

Need to make a substitution?

Preparation

  1. Step 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.

    Step 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.

    Step 3

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

    Step 4

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

Nutrition Per Serving

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
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