** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. " This is a vegetarian version of a Bedouin dish.
2. If you serve it with rice, try adding saffron or tumeric to the rice before cooking.
3. It adds a distinctive flavor as well as color, creating 'red' rice.
4. " Peel the onions and place them in a large pan of boiling water.
5. Reduce the heat and let them simmer for 15-20 minutes, covered, until they are fairly tender.
6. When they are ready, take them out and set aside to cool.
7. Now remove the center section of each onion, to leave a shell about 3/4 inch thick.
8. In a bowl, mix together the lentils, pepper, salt, yogurt, dates, walnuts, raisins or sultanas and bread crumbs.
9. Fill the onions with this mixture. Keep any that remains and mix it with the chopped discarded onion centers.
10. Place the filled onions in an oven proof dish, spoon any remaining mixture around them and cook for about 20 minutes.
11. Garnish with parsley and serve with bulgur or 'red' rice (see note above).
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Tree Nuts, Yogurt, Gluten, Walnuts, Fructose Malabsorption, Onion allergies.
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