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

• Kosher salt

• 1/4 cup olive oil

• 1 teaspoon coriander seeds

• 1/2 teaspoons cumin seeds

• 45ml sherry vinegar or red wine vinegar

• Freshly ground black pepper

• 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

How to make Marinated Lentils with Crunchy Vegetables

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.