Marinated Lentils with Crunchy Vegetables

Ingredients

• 1 large onion, quartered through root end
• 2 bay leaves
• 1½ cups black beluga or French green lentils, rinsed, picked through
• Kosher salt
• ¼ cup olive oil
• 1 teaspoon coriander seeds
• ½ 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

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