Any preferred vegetable could be added (mushrooms or peas)
What you’ll do:
Bring a small amount of water to a boil in a baking pan/plate.
Peel onions then place them in boiling water allowing them to cook for 15 minutes until softened in a preheated oven.
Cut a slice off the top of each onion. Remove center, leaving a 1/2-in shell. Chop centers and tops of onions; set aside.
Use 3 cups of liquid to 1 cup of dry lentils (you can balance between water and broth ratio as preferred) Bring to a boil, cover tightly, reduce heat and simmer until they are tender, typically 15-20 minutes.
Stir fry veggies (if there are any) then add salt, pepper, dill, and nutmeg. Mix butter with cooked lentils and veggie mix – season as preferred.
Stuff onion shells with the mix; place in an ungreased shallow baking dish. Pour ½ cup broth around the onions. Bake, uncovered, at 200C for 30 minutes or until tender – you can add cheese on top for an extra kick of flavor!
