WINTER LENTIL SALAD STUFFED ONIONS! SIMPLE AND DELICIOUS FILLED WITH LENTILS, ROASTED SQUASH AND MUSHROOMS! PERFECT FOR A MEATLESS MEAL OR SIDE DISH!
Lentils have to be one of my favorite go to legumes in the winter. They are hearty and so easy to make. I love them in salads, soup and stuffing them in vegetables.
Lentils are a legume and a cousin to beans, high in fiber and plant based protein. There are a few varieties of lentils black, green, brown, red and yellow. My favorites for salads and this dish are green, black or brown. They hold there shape after cooking while red and yellow get mushy.
A few tips for cooking lentils: make sure you rinse them before cooking and remove any debris. Use your favorite broth instead of water adds a ton of flavor. I also love to add a bay leaf into the mix while they cooked again just adds that touch more of flavor. Use the 3-1 method, 3 cups of liquid to 1 cup of lentils for cooking.
For these stuffed onions I simply roasted the onions until almost soft. Cooked the lentils and made the salad with a mixture of kale, roasted butternut squash, mushrooms, garlic and herbs. Tossed with an easy lemon herb dressing and stuffed right into the onion.
One thing I love about this dish is the oven mainly does all the work and you get a ton of nutrients from the veggies and lentils for a full satisfying meal. Perfect for meal prep or a weeknight dinner with the family.
Winter Lentil Salad Stuffed Onions
- 4 tbsp medium red or sweet onions
- 1 tbsp avocado oil
- kosher salt and pepper
- 1 cup black or brown lentils
- 3 cups mushroom or vegetable broth
- 1 bay leaf
- 1 bunch green kale
- 1/2 tsp kosher salt
- 2 cups diced butternut squash
- 2 portabello mushrooms, chopped
- 3 garlic cloves, minced
- 1/4 cup fresh herbs ( parsley, sage, thyme)
- 1 tbsp avocado oil
- 1 tsp kosher salt and pepper
- 1 lemon zested and juiced
- 1/2 shallot, chopped
- 1 garlic clove, grated
- 1 tbsp fresh thyme
- 1/3 cup olive oil
- kosher salt and pepper to taste
- Preheat the oven to 400'F. Cut a 1/2-inch-thick slice from tops of onions, discarding tops, and trim just enough from bottoms for onions to stand upright. Scoop out all but outer 2 or 3 layers from each using a small ice cream scoop or spoon (don't worry if you make a hole in the bottom), reserving scooped-out onion and onion shells separately.Place on a baking sheet and toss with avocado oil, salt and pepper. Place open side down and roast in the oven 25-30 minutes until the middles are soft but not falling apart. While the onions are cooking toss the butternut squash, mushroom, herbs and garlic in a bowl with oil and season with salt and pepper. bake for 20-25 minutes until carmelized. For the lentils: Heat a medium saucepan over medium. Add lentils, bay leaf, salt and 3 cups broth; bring to a boil. Cover, reduce heat, and simmer 30 to 35 minutes or until lentils are tender. Remove from heat; let stand 10 minutes. Stir in kale and allow to cool for a few minutes. Dressing: Mix all ingredients in a jar or food processor unitl combined and adjust salt if needed. ( this will make quite a bit of dressing you may not need it all for the salad) To assemble – toss roasted butternut squash mixture with lentils and a few tablespoons of dressing ( I like to start slow and add more if needed) one combined taste and adjust seasoning if needed. Scoop mixture into onions and serve!! Note – you will have leftover lentil mix and dressing this makes more than 4 onions.