4 large onions (Spanish onions are ideal) ½ cup red lentils, cooked salt and pepper to taste ¾ cup plain yogurt 2 Tbsp. dates, finely chopped 2 Tbsp. walnuts, chopped 1 Tbsp. raisins or sultanas 2 Tbsp. bread crumbs 1 bunch fresh parsley, chopped.
Preheat oven to 350°F. Peel the onions (do not cut off the ends) and place them in a large pan of boiling water. Reduce the heat and let them simmer for 15–20 minutes, covered, until they are fairly tender. When they are ready, take them out and set aside to cool. Using a knife and fork, carefully remove the top of each onion and trim the base. Remove the center section of the onion, leaving a shell about ¾″ thick. In a bowl, mix together the lentils, salt, pepper, yogurt, dates, walnuts, raisins or sultanas, and bread crumbs. Fill the onions with this mixture. Keep any filling that remains and mix it with the chopped discarded onion centers. Place the filled onions in an oven-proof dish, spoon any remaining mixture around them, and cook for about 20 minutes. Garnish with parsley and serve with bulgur or “red” rice.
It makes about 4 normal sized servings.