Baked Lentils with Pickled Carrots and Onions - 6 Servings

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.

• 2 teaspoons coriander seed
• 1 teaspoon ground cumin
• 1/4 teaspoon fennel seed, crushed
• 1 1/2 cups red-wine vinegar
• 1/4 cup sugar
• 1 teaspoon salt
• 1 carrot, thinly sliced
• 2 red onions, thinly sliced
• 1 1/4 cups lentils (about 8 ounces)
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 medium onion, cut into 1/2-inch pieces
• 2 celery ribs, cut into 1/2-inch pieces
• 1 medium fennel bulb, cut into 1/2-inch pieces
• 1/3 cup low-sodium chicken broth
• 2 teaspoons each fresh-chopped cilantro and parsley

• 1. 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.
• 2. Cook the vegetables: Preheat oven to 350°F. Cover lentils with cold water in a medium saucepan. Bring to a boil, reduce heat to medium low, and cook for 7 minutes. Strain and set aside. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and onion and cook for about 5 minutes. Add the celery, fennel, remaining spice mix, and remaining salt and increase heat to medium. Cook for 7 more minutes. Stir in lentils and transfer mixture to a medium casserole dish. Add the broth and 1/3 cup water. Cover and bake until lentils are tender �?40 to 55 minutes. Stir in cilantro and parsley and top with pickled onions and carrots. Serve warm.