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Message: <blockquote data-quote="J Willhaus" data-source="post: 989454" data-attributes="member: 41003">Marinated lentil salad adapted from a BonAppetit: recipe:Cook half pound of lentils in water with an onion cut halfway through and bay leaves.Drain and remove onion and bay leaves (I freeze or refrigerate the liquid and onion a for future soup.)In a pan add a quarter cup of olive oil, 1 teaspoon each of whole cumin and coriander seeds. (I have used ground cumin in a pinch) and heat the pan until the spices begin sizzle to smell nicely. Set aside the pan and let this cool. DO NOT add the vinegar until the oil is cool or the whole spices will pop all over your kitchen! (Voice of experience.)When cool add 3 tablespoons vinegar to the oil (sherry, red wine, cider, balsamic or even white vinegar will do). Marinate your cooked lentils in the oil, vinegar, and spice mixture for at least 30 minutes. Serve spread on a bed of greens (chopped lettuce or chopped cabbage). Add other crunchy vegies if you have them (radishes, cucumbers, etc.) I top with fresh mint or parsley if available. You can refrigerate the marinated lentils for a nice do ahead salad. I serve with home-made hummus, cut raw vegetables, Spanish bread, and bowl a of olives. You can increase or decrease the recipe amount or add some other dishes depending on your number and mix of guests. Maybe add some kind of soup or other hot dishes if the weather is cold.</blockquote>