seasonal RECIPES for those who love to EAT
1. Preheat the oven to 400°F and set the rack in the center position. Bring 2 cups of water to a boil over high
2. Add the lentils and simmer for about 30 minutes, until lentils are tender but not mushy.
3. While the lentils cook, peel the onions and cut in half from top to bottom. Gently remove the two outermost layers from each half, being careful not to break or crack them.
4. Stack the layers from each half together to form a bowl. Arrange in a glass baking dish, cut sides up, and bake for about 15 minutes, or until the onions begin to soften.
5. Finely mince the inner pieces of the onion, the garlic and the bell pepper. When the lentils are tender, drain and toss with the minced vegetables.
6. Add the goat cheese, parsley and salt and pepper to taste.
7. Once the onions have started to soften, remove the dish from the oven and fill each onion bowl with an equal amount of the lentil mixture. Return the onions to the oven and bake for another 15 to 20 minutes, until onions are very soft.
8. Remove from the oven, transfer to a serving dish or individual plates and enjoy immediately.
It seems as though stuffed foods are fairly popular right now; I feel as though I see stuffed peppers, tomatoes, jalapenos, etc. turn up on menus pretty often, and I can understand why. These dishes are usually tidy little packages that are easy to make and bursting with flavor. I love the smell and flavor of roasted onions, so I got to thinking about whether it might work to stuff an onion and roast it instead of a bell pepper or something else more common. After a bit of pondering, I hit upon the idea of a lentil filling and
ta-da! This little number was born.
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Prep. Time: 5 minutes
Cook Time: 45 minutes
2 c. Water
1/2 c. Dried lentils
2 Large yellow sweet onions
2 cloves Fresh garlic
1 Small orange bell pepper
1/2 c. Goat cheese; crumbled
2 tbsp. Fresh Italian parsley; minced
Freshly ground black pepper