Onion Stuffed with Lentils
Nutritional values
(Percentage of daily recommendation)
| Calorie | 230 cal. | (11 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 52 μg | (87 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 477 mg | (12 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 3 g |
Preparation steps
Peel the onions and cook in salted water until tender (about 15 minutes). Drain, cut off the lid and scoop out the center. Finely chop the hollowed out onion pulp.
Rinse the lentils and boil, covered with water, in a pot. Add the thyme and cook for about 10 minutes until al dente. If necessary, add extra water. Mix with the chopped onion in a bowl.
Preheat the oven to 180°C (approximately 350ºF). Grease an ovenproof dish with oil.
Finely dice the ham. Peel the garlic and chop finely. Combine the garlic, ham and an egg with the onions and lentils and mix well. Season with salt and pepper.
Fill the hollow onions and put the lid on top. Drizzle with a little olive oil. Bake in the oven for 20-25 minutes until golden brown. If necessary pour a little water.
Serve warm.
