Lunch: Baked Lentils with Pickled Carrots and Onions

This casserole showcases light ingredients, cooks quickly, and is easy to prepare. Baked lentils flavored with cumin, fennel seed, and coriander complement a variety of entrées. Pickled red onions and carrots add both color and flavor.

Ingredients

2 tsp. coriander seed
1 tsp. ground cumin
1/4 tsp. fennel seeds
1 1/2 c. red wine vinegar
1/4 c. sugar
1 tsp. salt
1 carrot
2 red onions
1 1/4 c. lentils
1 tbsp. olive oil
1 clove garlic
1 medium onion
2 celery ribs
1 medium fennel bulb
1/3 c. low-sodium chicken broth
2 tsp. Parsley
2 tsp. cilantro

Instructions

Pickle the vegetables: Finely grind the coriander seed, cumin, and fennel seed with a mortar and pestle. Set aside. Heat the vinegar, sugar, 1 teaspoon spice mix, and 1/4 teaspoon salt together in a medium saucepan over medium heat until sugar dissolves. Remove from heat and toss in carrots and red onions. Steep for 2 to 12 hours.

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