Lentil and Apricot Filled Roast Onions
I created this recipe when designing a menu using foods from the Bible. Give this unusual recipe a
try, olive oil roasted onions and the apricots really give a delicious richness to the dish.
Filing:
1 can organic cooked lentils, drained
1/2 to 2/3 c. dried chopped apricots, or 3-4 fresh
4-5 cloves minced roast garlic
handful of chopped flat leaf parsley
salt and freshly ground black pepper
6 medium yellow onions
olive oil
Mix ingredients in bowl. Preheat oven to 450. Peel off first only layer of onion skins.Brush with olive
oil. Slice off tops of onions, but leave root end intact. Roast until very fragrant, golden brown and
tender, 40-45 minutes. Take from oven. As soon as barely cool enough to handle, gently cut away
inside layers of onion, leaving outer 3 layers intact, and forming hollow. Finely chop onion and add
to stuffing mixture. Stuff onions, drizzle with a bit of olive oil, and return to oven to roast until heated,
about 15-20 minutes.