Spiced Lentils With Tuna, Radishes, and Herbs
Spiced Lentils With Tuna, Radishes, and Herbs
Alison Roman, Celebrity Chef
Ingredients
- 1 cup lentils, preferably beluga
1/4 cup olive oil
2 teaspoons coriander seed, crushed
2 teaspoons fennel seed, crushed
4 garlic cloves, thinly sliced
Kosher salt
Freshly ground pepper
8 ounces canned water-packed tuna, drained
4 radishes, quartered or sliced
4 large soft- or hard-boiled eggs, halved
1 bulb fennel, thinly sliced
1/4-pound raw or steamed green beans
1 cup dill, cilantro, and/or parsley, tender leaves and stems
1 lemon, halved
Directions
- Cook lentils in a large pot of salted water until just cooked through, about 25 to 35 minutes. Drain and set aside.
- Meanwhile, heat olive oil in a small pot over the lowest heat along with coriander, fennel, and garlic. Let the oil and spices cook until the oil is fragrant and the garlic begins to brown, about 15 to 20 minutes.
- Toss lentils with the spiced oil (no need to strain — the texture and crunchy bits from the seeds and spices are the best part), season with salt and pepper and divide between bowls. Top each bowl with tuna, radishes, halved egg, fennel, and green beans.
- Scatter herbs over and squeeze lemon over before serving.
A serving consists of: about 3/4-cup cooked lentils, 1 soft-boiled egg, 3/4-cup green beans, 1/4-cup radishes, 1/4-cup fennel
Information
- Yield
- 4 Servings
