Lentil-Stuffed Onions

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

4 medium yellow or white onions (about 200g each)

200g cooked green or puy lentils,drained

1 tsp red chilli flakes

1 tsp ground cumin

1 tsp ground coriander

Zest of 1 lemon

Fine sea salt

½ tsp ground black pepper

35g panko breadcrumbs

2 tbsp (60ml) extra-virgin olive oil, or unsalted butter, melted

2 tbsp (30ml) fresh lemon juice

12 strands of saffron

120ml vegetable stock

4 garlic cloves,peeled and minced

2 to 2¼ tbsp (8g) chopped coriander leaves

Note: Ingredients may have been altered from the original.

Directions at theguardian.com

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