Serves 1
Directions
- 1Start by peeling the onions and slicing them halfway down the center.
- 2Drop the onions into boiling water for about 12 minutes to soften them.
- 3While the onions are cooking, prepare the plant-based filling by heating olive oil in a skillet.
- 4Add chopped shallots and cook them until softened.
- 5Add minced garlic to the skillet and cook for another minute.
- 6Stir in tomato paste and cook until fragrant.
- 7Add rice, diced tomatoes, and lentils to the skillet.
- 8Add fresh parsley and mix well to combine all ingredients for the filling.
- 9Once the onions are softened, carefully remove the layers and fill each onion piece with the plant-based mixture.
- 10Arrange the stuffed onions in a cast iron skillet.
- 11Prepare the tomato sauce by pouring crushed tomatoes into a bowl.
- 12Add olive oil to the crushed tomatoes and mix well.
- 13Pour the tomato sauce over the stuffed onions in the skillet.
- 14Cover the skillet with a lid.
- 15Place the covered skillet into the oven to cook.
- 16Once cooked, remove the skillet from the oven and serve the stuffed onions.
Ingredients
- onions
- extra virgin olive oil
- shallots
- minced garlic
- tomato paste
- rice
- diced tomatoes
- lentils
- fresh parsley
- crushed tomatoes
Equipment
knifecutting boardlarge pottongsskilletlarge bowloven
Tips
- The Pompeian extra virgin olive oil adds a smooth, yet bold flavor to both the filling and tomato sauce, making it a perfect healthy addition to this light summer meal.
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