Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) coriander seed

  2. 1 teaspoon(s) ground cumin

  3. 1/4 teaspoon(s) fennel seeds

  4. 1 1/2 cup(s) red wine vinegar

  5. 1/4 cup(s) sugar

  6. 1 teaspoon(s) salt

  7. 1 carrot , thinly sliced

  8. 2 red onions , thinly sliced

  9. 1 1/4 cup(s) lentils

  10. 1 tablespoon(s) olive oil

  11. 1 clove(s) garlic , minced 1 medium onion , cut into 1/2 pieces 2 celery ribs , cut into 1/2 inch pieces 1 medium fennel bulb , cut into 1/2-inch pieces 1/3cup(s) low-sodium chicken broth

  12. 2 teaspoon(s) parsley , chopped 2 teaspoon(s) cilantro , chopped

Instructions Jump to Ingredients ↑

  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.


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