Siam Lentil Bowl

Make the pickled onions. Place onion in a jar or other glass container with lid. Whisk vinegar, agave, 1½ teaspoons kosher salt, and 1 cup hottest tap water until salt dissolves. Pour mixture over onions so they’re submerged (there should be enough liquid if your onion is small). Let rest, uncovered, at room temperature for 1 hour. Use, or transfer to the refrigerator. Drain after 24 hours in the fridge.

Combine lentils in a medium saucepan with water and bring to a boil over high heat. Reduce heat to a simmer and stir occasionally until just tender, 5–6 minutes (split lentils cook super fast!). Drain any excess water, then transfer to a mixing bowl. Rinse pan and cook quinoa in it, according to package instructions (I used ¾ cup water).

Add quinoa and reserved bell pepper to bowl with lentils and set aside.

Add almonds to a large, dry skillet over medium heat. Stir occasionally for 5–10 minutes, until moderately browned. Remove to a dish to cool.

Heat coconut oil in the same large skillet over medium heat. Once melted and hot, add kale and a pinch of salt. Toss with tongs to coat with oil, then occasionally as kale sautés. When kale is almost completely wilted, squeeze juice of 1 lime into the pan and allow it to reduce completely. Divide kale between bowls or containers.

To the same skillet over medium low heat, add lentil mixture, pesto, and 1 tablespoon water. Stir until combined and pesto coats everything, adding more water if pesto is forming clumps. Distribute equally amongst the bowls, on top of or next to the kale.

Peel carrot and cut into ribbons by running a vegetable peeler down the length of it (or slice thinly into rounds). Top each bowl with carrot ribbons. Top bowls with a big forkful of pickled red onions, a tablespoon of slivered almonds, a lime wedge, and extra cilantro, if using. Serve immediately, or, to reheat later, remove lime and cilantro and microwave about 1 minute on high, then squeeze lime over the bowl and salt if needed.

Notes:
1. Prep and cook time excludes pesto prep and inactive time for pickled onions, which can pickle in the time it takes to prepare the bowls.
2. Recipe is vegan and gluten-free, as written.