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Epicurious

Marinated Lentils with Crunchy Vegetables

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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Reviews (4)

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  • So crunchy and fresh! I sprinkled lemon zest and olive oil on the finished salad.

    • dalena

    • West Palm Beach, Fl

    • 2/5/2019

  • Fun to try if you're looking for a warm summer salad that's a little different. As an earlier commenter mentioned, I'd also recommend adding cucumbers. Next time I'll chop up extra celery and use less vinegar. Take the time to thinly slice your radishes. I didn't, and I had some very radishy bites! Cook the lentils with extra stock. The onion soaked up some liquids, so I ended up having to add extra water and stir the whole pot up, which made removing the onions a task. The whole corianders didn't bother me a bit.

    • erkuchera

    • Minneapolis, MN

    • 4/25/2018

  • This makes more like 8 servings. I thought the lentils were spiced perfectly. Heating the spices in the oil made them nice and crunchy. I added some sliced cucumber.

    • jansan1

    • Orange County, CA

    • 6/10/2016

  • Delicious, quick and easy and fresh. The only change I'd recommend is a quick one---crushing the coriander seeds after toasting them. I'd use a spice grinder for them. The cumin seeds are fine uncrushed but the coriander is a little too much in a single bit.

    • menavas

    • oakland, ca

    • 5/16/2016

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