Baked coconut red lentils and greens

Of all the lentils in the rainbow, split red lentils are some of the speediest to cook. This recipe takes advantage of that swiftness in a hot oven, where lentils and spinach soften in a spiced tomato-coconut broth in less than 45 minutes. Baking the lentils allows them to absorb warmth from all sides, concentrating flavors and producing a thick stew without the need to stir. Quick-pickled, chile-spiked onions scented and stained with turmeric complete the dish with a spicy, bright and refreshing bite. Serve the stew over rice or as a standalone meal.