Small onions caramelize quickly, giving earthy lentils a sweet-savoury topping.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 400 g Purplette onions, trimmed and halved
- 400 g cooked lentils
- 2 tbsp olive oil, divided
- 1 tbsp maple syrup
- 1 tbsp cider vinegar
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 2 tbsp parsley, chopped
Method
- Heat oven to 200°C / 400°F. Toss onions with 1 tbsp oil, maple syrup and salt.
- Roast cut-side down 20–25 minutes until tender and browned, turning once.
- Warm lentils in a pan with 2 tbsp water. Dress with remaining oil, vinegar and mustard; top with onions and parsley.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Purplette Mini Onion
Grow another ingredient
What to cook next
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
