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 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

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.
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.
3. Just before serving, top lentils with radishes, scallions, herbs, and celery; season with salt and pepper.
4. Lentils (without herbs and vegetables) can be marinated 3 days ahead. Cover and chill.

onion, bay leaves, black beluga, kosher salt, olive oil, coriander seeds, cumin seeds, sherry vinegar, freshly ground black pepper, radishes, scallions, parsley, celery

Taken from www.epicurious.com/recipes/food/views/marinated-lentils-with-crunchy-vegetables (may not work)