I got the recipe from The Bon Appétit magazine. It was a pretty good recipe. I added more veggies to the recipe. I used purple cabbage, carrots, cucumbers and celery.


    • 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
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.
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.
Just before serving, top lentils with radishes, scallions, herbs, and celery; season with salt and pepper.