Recipe by Claire Saffitz from Bon Appetit
I would play with this recipe by switching out a few ingredients. Since we do not have celery in the share this week, I would experiment using the bok choy, the stems are crunchy and the leaves are tender. I might try blaching the bok choy very quickly, and mostly the stem end, holding it in the water with tongs for a minute before submerging the entire thing. A few florets of Broccoli that you just lightly cook so they remain crunchy, would be a great addition to this dish as well!
1 large Onion, quartered through root end
2 Bay Leaves
1 1/2 cubs Black Beluga or French Green Lentils, rinsed, picked through
1/4 cup Olive Oil
1 tsp Coriander Seeds
1/2 tsp Cumin Seeds
3 TB 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
Cook onion, bay leaves, and lentil in a large saucepan of simmering salted water until lentils are tender but still firm, 15 to 20 minutes. Drain; discard onion and by 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 lentil, season with salt and pepper, and toss to coat. Just before serving, top lentils with radishes, scallions, herbs, and celery, season with salt and pepper.