Stuffed onions

5 onions
3 cloves garlic
1tsp mixed spice
4 tomatoes
100g puy/dark speckled lentils
50g flaked almonds
50g raisins
1 lemon zest
  • Cook the puy lentils
  • Trim down the onion root but leave enough so that it holds the onion together
  • Peel the onion and cut about 2cm off the top to allow you to scoop out the middle
  • Blanch the onions 13 minutes in boiling water
  • Put the oven on at gas mark 5/375F/190f
  • Finely chop the onion from the middle with the garlic
  • Finely chop two of the tomatoes
  • Heat 1tbsp of olive oil and sauté the onion and garlic
  • Add the mixed spice and stir for a couple of minutes
  • Add the rest of the ingredients and season well
  • Place the onions in a casserole dish
  • Fill the onions with the mixture and spread remaining mixture around the onions
  • Slice the remaining tomatoes and place around the onions. Drizzle with olive oil
  • Cook for 25 minutes
Original Source: 

Izzy Silvester