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Marinated Lentils with Crunchy Vegetables

Claire Saffitz
  • 40 minutes
  • Serves 4

INGREDIENTS

1 cup

Celery hearts, leaves

2

Bay leaves

1 1/2 cups

Beluga or french green lentils, black

1

Onion, large

1 cup

Parsley and/or mint, leaves

6

Radishes

4

Scallions

1

Black pepper, Freshly ground

1 tsp

Coriander seeds

1

Kosher salt

1/4 cup

Olive oil

3 tbsp

Sherry vinegar or red wine vinegar

1/2 tsp

Cumin seeds