Onions aren’t just a flavorful kitchen staple—they’re a nutrient powerhouse. That’s because they’re packed with inulin, a prebiotic that nourishes your gut bacteria, and quercetin, an antioxidant that combats inflammation. While onions are often relegated to a supporting role, with this recipe, you’ll make them the star. How? By stuffing them with a delicious blend of ground lamb, black lentils, and anti-inflammatory spices. All to create a satisfying dish that nurtures your body’s natural healing processes. Enjoy!
“Mejadra Rice” Stuffed Onions
6 servings
Prep time:
30 min
Cook time:
2 hr
Ingredients
Stuffed Onions
- 4 large yellow onions, remove both ends and slice lengthwise from top to bottom to the center without splitting the onion in half
- ½ cup black lentils
- 1 pound pasture-raised ground lamb
- ½ cup hemp seeds
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground turmeric
- ⅛ teaspoon ground cardamom
- 1 ½ cups chicken or beef broth
Optional Garnish
- ¼ cup pomegranate arils
- parsley leaves
Method
Step 1
Fill a large pot with water and heat over high. Place the prepared whole onions in the water and cook for 30 minutes, until softened. Remove the onions and set aside to cool. Meanwhile, place the lentils in a small pot with water and bring to a boil. Cook over medium heat for 10 minutes, then remove from heat and strain.
Step 2
Heat a skillet over medium-high heat, add lamb and cook until crumbly. Remove from the pan and set in a bowl. Peel onion layers gently until layers are too small to stuff. Add all the small onion pieces to the bowl of lamb crumbles along with the cooked lentils, hemp seeds, and all the spices.
Step 3
Fill each layer of onion with approximately 2 tablespoons of lamb mixture and tuck. Place onions in an oven-proof dish, close to each other, until the dish is full.
Step 4
Top with broth, cover, and transfer to a 375 degree preheated oven to bake for 1½ hours. After baking, remove cover and cook for 30 minutes until browned. If more liquid is needed, add more so onions won't stick to the baking dish.
Step 5
Transfer to individual plates and top with pomegranate arils and parsley leaves (optional).
Nutritional analysis (per serving, includes add-ons):
Calories: 330, Total Fat: 18g, Saturated Fat: 5g, Cholesterol: 49mg, Fiber: 5g, Protein: 23g, Carbohydrates: 21g, Sodium: 420mg, Sugars: 5g, Net Carbs: 16g
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