Provençal Stuffed Onions with Lentils, Quinoa, and Kale Recipe

Provençal Stuffed Onions with Lentils, Quinoa, and Kale Recipe

www.forksoverknives.com

Baking onions in the oven mellows their flavor and creates a plump, sweet vessel for stuffing with a savory lentil mixture. Get the recipe!

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Cooking tools:

  • Melon baller
  • Baking dish
  • Aluminum foil
  • Oven
  • Chef's knife
  • Cutting board
  • Saucepan
  • Measuring cup
  • Measuring spoon
  • Mixing bowl
  • Whisk
  • Serving platter
  • Spoon
  • Colander
  • Stove

Ingredients

  • 4 large sweet and/or red onions, peeled (3½ lb. total)
  • ¼ cup finely chopped carrot
  • ¼ cup finely chopped celery
  • 5 cloves garlic, minced
  • 2½ cups low-sodium vegetable broth
  • 1 cup dry French green lentils
  • 1 teaspoon herbes de Provence, crushed
  • ½ cup + 2 teaspoons red wine vinegar
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup chopped fresh flat-leaf parsley
  • 2 tablespoons Dijon mustard
  • 1 tablespoon pure maple syrup
  • 2 cups hot cooked tricolor quinoa
  • 2 cups fresh baby spinach or baby kale
  • 4 tablespoons slivered almonds

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