It’s Meatless Monday-Baked Onions with Lentils and Red Peppers
Last week I purchased a 10 lb. box of Vidalia onions for $6.99 thinking I’d freeze or dry them for future use but then had a change of plan for some of them. I used six of them for this week’s Meatless Monday meal. I had some cooked lentils sitting in the fridge and also red peppers had been on sale. Combine these two with some mushrooms and you’ve got the perfect filling for an onion.
These Vidalia onions were on the large size and took a long time to cook so next time around, and something you might want to do, is boil them for about five minutes just to soften them. I’d also recommend doing that if you’re using a non-sweet variety.
These pair great with brown rice or couscous or even pita bread.
6 Vidalia onions
1 ½ cups cooked brown lentils
1 large red pepper, diced
1 8 ounce package mushrooms, cleaned and diced
Salt and pepper
2 tablespoons oil for sautéing
1 teaspoons dried thyme
1 teaspoon soy sauce
1 teaspoon vegetarian Worcestershire sauce
Olive oil for drizzling
Sprigs of fresh thyme (dried’s fine too)
Preheat oven to 350 degrees.
Drizzle some oil onto a large baking pan.
Peel and wash the onions and then carve out the middle section. I used an apple corer which was perfect. Make sure you have enough space to get a generous amount of the lentil filling inside.
Place the onions in the baking pan and turn them over so they are coated with some of the oil.
In a large skillet and over medium high heat, heat the oil and then add the peppers and mushrooms. Add some salt and pepper and stir in the thyme, Worcestershire and soy sauces and cook until the vegetables are slightly softened and beginning to brown. Stir in the lentils and make sure everything is mixed well. Let the mixture cool for five minutes.
Put about ¼ cup of the filling into each onion. Don’t worry if some filling falls into the pan.
Drizzle lots of olive oil over each onion and the place a spring of fresh thyme (or sprinkle on dried thyme).
Cover the pan loosely with foil and bake for two hours, checking about every 15 minutes and adding more oil if necessary.
Remove the foil and cook for another thirty minutes.
Turn off the heat and drizzle each onion with Balsamic vinegar and Parmesan cheese.