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

Instructions

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. Do Ahead Lentils (without herbs and vegetables) can be marinated 3 days ahead. Cover and chill.
5. Lentils (without herbs and vegetables) can be marinated 3 days ahead. Cover and chill.