Baked Lentils with Pickled Carrots and Onions

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.

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.