Stuffed Onions
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
318
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 509.6 μg | (849 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 251 μg | (84 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 23 μg | (51 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 1,309 mg | (33 %) | ||
| Calcium | 351 mg | (35 %) | ||
| Magnesium | 151 mg | (50 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 yellow onion
- 100 grams Red Lentils
- salt
- 500 grams Spinach
- 2 Tbsps vegetable oil
- 2 garlic cloves
- 1 tsp Caraway
- Anise seed
- 1 generous pinch cinnamon
- 2 Tbsps chopped Walnut
- white freshly ground pepper
- clear Broth (Instant)
- 50 grams middle aged Gouda
Preparation steps
1.
Peel the onions, place in boiling water and cook 10-15 minutes.
2.
Cook the lentils in boiling salted water for 3-4 minutes and drain. Rinse the spinach and chop coarsely.
3.
Heat oil. Peel the garlic and press through a garlic press into the oil. Add spices and fry for 1 minute. Add the spinach and cook for 2-3 minutes.
4.
Drain the onions. Cut a lid and scoop out the insides for each. Chop the insides and add to the lentils, walnuts and spinach. Season with salt and pepper and fill into the hollowed onions. Put in a baking dish and spread the remaining spinach on it. Pour in the broth, cover and cook 30-40 minutes in the oven at 200°C (approximately 400°F). Grate the gouda and sprinkle onto the onions in the last 10 minutes of cooking.
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