Nigel Slater's Lentil Stuffed Onions
Try this recipe, or contribute your own.
Try this recipe, or contribute your own.
- 2 bay leaves
- salt and pepper to taste
- olive oil
- chopped parsley for garnish
- 2 tablespoons olive oil
- 2 tablespoons all purpose flour
- 2 cups whole milk
- 1 cup brown lentils
- 4 large or 6 smaller sweet onions peeled.
- 1 - 2 leeks, green parts removed chopped
- 2 - 4 cloves garlic
- 1 can chopped tomatoes (12 - 16 ounces whatever is sold)
- the innards of the onions chopped
- 1 cup grated cheese (i used a pizza blend)
- grated parmesan for sprinkling over top
- Carbohydrate 15.3750975784874 g
- Cholesterol 1.525 mg
- Fat 2.55445167472882 g
- Fiber 4.68664318345282 g
- Protein 5.98903205983193 g
- Saturated Fat 0.576510022521365 g
- Serving Size 1 1 serving (78g)
- Sodium 25.8909610590108 mg
- Sugar 10.6884543950346 g
- Trans Fat 0.18004656923924 g
- Calories 106 calories
Step-by-step
- Put the peeled onions and bay leaves in a large stock pot or dutch oven and cover with water. Bring to a boil, then reduce the heat until an active simmer. Cook until tender and a skewer is easily inserted through an onion. It will take between 45 minutes to an hour depending on the size of the onions.
- Drain and allow to cool.
- While the onions are cooking, sweat the leeks and garlic in a small amount of olive oil. Add the lentils, chopped tomatoes and their juice. Then refill the tomato can with water and pour over top.
- Cook over medium heat until the lentils are tender, about 30 minutes. Start the sauce at this time.
- When the onions are cool enough to handle use a spoon to remove the insides. Chop the cooked onions and stir into the lentils. Set aside until the sauce is ready.
- To make the sauce, heat the oil in the bottom of a heavy bottomed sauce pan. Stir in the flour and cook for 2 - 3 minutes until the flour has changed color.
- Stir in the milk and use a whisk to break up the roux. Continue to stir for a couple of minutes until the sauce smoothes and thickens.
- Reduce the heat to low and add the bay leaves.
- Continue to cook the sauce for another 20 minutes or so, stirring once in awhile. Stir in the grated cheese and let it melt.
- Start heating the oven to 350°F/180°C at this point.
- To assemble the dish, fill the onions with the lentils. It's not a big deal if the onions tear. Just arrange them around the lentils. If you have leftover lentils, put them in the bottom of the casserole. Place the onions on top then spoon and spread the sauce around them. The sauce will be thick.
- Bake for 30 minutes or until the sauce is golden brown and bubbly.
Nigel Slater's Lentil Stuffed Onions: A Comforting Culinary Journey
As a busy professional, time in the kitchen is a precious commodity. I crave meals that are both satisfying and relatively quick to prepare, yet still feel special and homemade. That's where Nigel Slater's Lentil Stuffed Onions come in. This recipe is a revelation – a beautiful balance of rustic simplicity and elegant flavor. The process might seem involved at first glance, but each step is straightforward, and the end result is incredibly rewarding. The aroma alone is enough to transport you to a cozy kitchen, regardless of whether you're working from home or just finished a long day at the office.
The beauty of this dish lies in its versatility. It’s perfect for a weeknight dinner when you need something comforting and hearty. The hearty lentils, coupled with the sweet onions, create a symphony of textures and tastes that is both satisfying and unexpected. The creamy cheese sauce adds a luxurious touch, elevating this humble dish to something truly special. And while the recipe calls for specific cheeses, feel free to experiment – a sharp cheddar or even a creamy goat cheese would add a unique twist.
Beyond the deliciousness, this recipe is a fantastic opportunity to embrace seasonal ingredients. Sweet onions are at their best in the late summer and fall, adding a natural sweetness to the dish. Similarly, feel free to adjust the herbs and spices to suit your palate and whatever's fresh from your local market. Adding a sprinkle of fresh thyme or rosemary could add an interesting dimension. The possibilities are endless!
But this isn't just a recipe; it's a journey. It’s the quiet satisfaction of slowly simmering onions until they're meltingly tender, the gentle art of coaxing a smooth, creamy cheese sauce, the simple joy of assembling each stuffed onion with care. It's a mindful cooking experience, a chance to slow down and savor the process, even on a hectic weekday. And the final result – a comforting, flavorful dish that nourishes both body and soul – is the perfect reward for the effort.
Beyond the Recipe: A Reflection on Comfort Food
In today's fast-paced world, comfort food is more than just a meal; it's a feeling, a memory, a connection to simpler times. For me, this lentil-stuffed onion dish embodies that feeling perfectly. It's a recipe that evokes a sense of warmth and nostalgia, a reminder of simpler pleasures and the joy of sharing a delicious, home-cooked meal with loved ones. It's a dish that feels both familiar and exciting, a comforting embrace in the midst of a busy life.
The careful preparation, the melding of flavors, the anticipation of that first bite – these are all integral parts of the experience. It's about more than just the nutritional value or the convenience; it's about creating a moment of mindful engagement, a pause in the rush of daily life to appreciate the simple pleasure of good food and good company. This isn't just sustenance; it's a culinary meditation.
And the leftovers? Oh, the leftovers! They're even better the next day, the flavors having melded and deepened. This recipe is a testament to the power of simple ingredients transformed into something extraordinary. It's a reminder that even the busiest amongst us can find time to create something beautiful and delicious, a little piece of home in the midst of a demanding schedule.
So, take your time, savor the process, and enjoy the delicious reward of Nigel Slater's Lentil Stuffed Onions. It's more than just a meal; it's an experience.
