Baked lentils flavored with cumin, fennel seed, and coriander, complement a variety of main dishes.
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.
(based on individual servings)
Total Fat: 3.3 g
Cholesterol: 0 mg
Sodium: 95.5 mg
Carbohydrates: 49.5 g
Fiber: 8.7 g
Protein: 13 g
Originally published in Country Living.
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