Baked Lentils with Pickled Carrots and Onions - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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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