To serve, divide brown rice (optional) and lentils between 2-3 (amount as original recipe is written // adjust if altering batch size) serving bowls and garnish with cilantro, pickled onions, and pita or naan for dipping (optional).
*To make quick pickled red onions, add 3/4 cup (180 ml) warm water, 1/2 cup (120 ml) red wine or apple cider vinegar, 2 Tbsp (25 g) organic cane sugar, and 1/2 tsp sea salt to a mason jar and seal tightly. Shake to combine/dissolve sugar. Then add 1 small red onion (110 g), thinly sliced, and shake. Set in refrigerator to "pickle" for at least 15 minutes, preferably 30 minutes. Will keep for 1 week.
*Nutrition information is a rough estimate calculated with light coconut milk and lesser amount of coconut sugar and without additional toppings or rice.