Let’s make stuffed onions 🧅

Ingredients

• 4 Large Sweet Onion (peeled, tops cut off, interior hollowed)
• 1 cup Cooked Brown Lentils (cooked, drained)
• 0.5 cup Breadcrumbs (plain, preferably whole‑grain)
• 2 tablespoons Olive Oil (extra‑virgin, for brushing onions and sautéing garlic)
• 2 Garlic Clove (minced)
• 2 tablespoons Fresh Parsley (chopped)
• 1 tablespoon Nutritional Yeast (adds cheesy umami flavor)
• to taste Salt
• to taste Black Pepper

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it preheat while you prepare the onions.

   Time: PT10M

   Temperature: 375°F

2. Prepare the Onions

   Using a sharp knife, cut off the tops of the onions and carefully scoop out the inner layers, leaving a sturdy outer shell about 1/2‑inch thick.

   Time: PT5M

3. Brush Onions with Oil

   Brush the outside of each onion shell with 1 tablespoon of olive oil, then place them upright on a lined baking sheet.

   Time: PT2M

4. Make the Filling

   In a mixing bowl, combine the cooked lentils, breadcrumbs, minced garlic, chopped parsley, nutritional yeast, salt, and pepper. Drizzle the remaining 1 tablespoon olive oil and mix until the mixture holds together.

   Time: PT5M

5. Stuff the Onions

   Spoon the filling into each onion cavity, pressing gently to pack it but leaving a little space at the top for expansion.

   Time: PT5M

6. Bake

   Place the baking sheet in the preheated oven and bake for 30 minutes, or until the onions are tender and the tops of the filling are golden brown.

   Time: PT30M

   Temperature: 375°F

7. Rest and Serve

   Remove the onions from the oven, let them rest for 5 minutes, then serve warm.

   Time: PT5M

Nutrition Facts

Calories

180

Protein

7 g

Carbohydrates

30 g

Fat

5 g

Fiber

6 g