#parlsey

RECIPE (4 servings, 80min prep time): -6 big mama onions

Cut of the ends, make a cut lengthwise to the center and boil for 15mins. Meanwhile preheat the oven to 200C/400F.

-1 cup (190g) red lentils -a bunch of parsley, chopped -3 cloves garlic, chopped -3 Tbsp tomato paste -2 Tbsp olive oil -juice of 1 lemon -1 Tbsp pomegranate syrup or agave -salt and pepper to taste -1 Tsp each paprika, cumin, ground coriander -1/4 Tsp cinnamon

Mix well. Carefully take off the layers of the cooked onions. Add 1 Tbsp filling and roll up like a little pocket and place in a skillet or baking dish.

-550ml water -3 Tbsp tomato paste -1 Tbsp each lemon juice and agave -salt to taste -1 Tsp paprika -1 Tbsp olive oil