Indian Influenced Stuffed Onions

Get ready to tantalize your taste buds with Indian Influenced Stuffed Onions, a vibrant fusion of traditional Indian spices and hearty lentils tucked into tender, slow-baked onion shells. This creative vegetarian dish is packed with bold flavors from garam masala, cumin, and turmeric, balanced perfectly with a zingy kick of fresh lemon juice and cilantro. The filling, made with yellow split lentils and aromatic sautéed onion, is a comforting yet exotic centerpiece that’s both protein-packed and gluten-free. Perfect as a main course or a decorative side, this dish is easy to prepare and bakes to golden perfection, leaving your kitchen filled with irresistible aromas. Whether you're hosting a dinner party or exploring meatless meals, these stuffed onions promise to wow with every bite.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 large white onions
• 1 cup yellow split lentils (moong dal or toor dal)
• 2 cups water
• 2 tablespoons olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 0.5 teaspoons turmeric powder
• 1 teaspoon garam masala
• 0.5 teaspoons red chili powder
• 1 teaspoon ginger-garlic paste
• 1 tablespoon tomato paste
• 2 tablespoons fresh cilantro (coriander leaves), finely chopped
• 1 tablespoon lemon juice
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel the onions and cut about 1/4 inch off the tops. Hollow out the centers using a melon baller or small spoon, leaving about 2-3 outer layers intact. Reserve the removed onion flesh for the stuffing.

Step 3

In a saucepan, combine the yellow split lentils and water. Bring to a boil, then reduce the heat and simmer for about 15 minutes or until the lentils are tender but not mushy. Drain and set aside.

Step 4

Finely chop the reserved onion flesh. Heat 1 tablespoon of olive oil in a skillet over medium heat, then add the cumin seeds. Once they sizzle, add the chopped onions and ginger-garlic paste. Sauté until golden and fragrant, about 5 minutes.

Step 5

Stir in the ground coriander, turmeric powder, garam masala, red chili powder, salt, and black pepper. Cook for 1-2 minutes to toast the spices.

Step 6

Add the tomato paste and mix well. Cook for another 2 minutes, then stir in the cooked lentils. Mix thoroughly and remove from heat.

Step 7

Add the chopped cilantro and lemon juice to the lentil mixture, mixing well. Let the stuffing cool slightly.

Step 8

Stuff each hollowed-out onion with the lentil mixture, pressing down gently to pack it in.

Step 9

Place the stuffed onions in a baking dish and drizzle them with the remaining 1 tablespoon of olive oil. Cover the dish with aluminum foil.

Step 10

Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the onions are tender and golden on top.

Step 11

Serve the stuffed onions warm, garnished with extra cilantro if desired.

Nutrition Facts

Serving size	(1362.6g)

Amount per serving	% Daily Value*
Calories	1257.6

Total Fat 33.1g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1272.1mg	0%
Total Carbohydrate 195.4g	0%
Dietary Fiber 44.2g	0%
Total Sugars 34.0g
Protein 58.9g	0%

Vitamin D 0IU	0%
Calcium 360.7mg	0%
Iron 19.8mg	0%
Potassium 3136.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.7%

Protein: 17.9%

Carbs: 59.4%