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Epicurious
Bon Appétit

Marinated Lentils with Crunchy Vegetables

By Claire Saffitz

4.7

(4)

Image may contain Plant Food Produce Vegetable Bean Lentil and Seasoning
Photo by Alex Lau

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
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

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.

  2. Do Ahead

    Step 4

    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
TagsSaladBlack LentilLentilBean and LegumeVegetableGreen LentilFrench LentilRadishRoot VegetableCelerySideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianEasyBon Appétit

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