Oven Backed Onions with Lentil-Zucchini Spread

Today's theme is onions, cook them tender and season full-heartedly and you can easily eat two of them, but they are getting sweet anyways.

Serves 2

⏱ 1 hour 40 minutes

500 g onions
200 g green lentils
2 ½ T olive oil
½ t nigella seeds
½ zucchini
1 ½ handfuls parsley
Sea salt
Freshly ground black pepper
½ lemon
Tamari

Put the whole onions in a backing dish and add water, 3 cm of height.

Put in the oven and set to 175°C/350°F for 75 minutes.

Bring water to a boil and let the lentils simmer with three times the water for 25 minutes.

Slightly roast the nigella seeds for one minute til the aroma spreads.

Drain the lentils, then add them with the olive oil, nigella seeds, zucchini and parsley in a blender.

Mix into a purée, season with salt, pepper and lemon juice and if your lemons are organic, a little lemon zest.

When the onions are tender, let them cool a little.

Then peel and cut them lengthwise in half.

Arrange onion halves on a plate, cover with lentil-zucchini spread, drizzle with some olive oil and tamari and garnish with a little parsley and serve immediately.

Bon appétit,
Miron