Roasted Onion Crowns Filled with Creamy Coconut Lime Rice, Crispy Curried Lentils, and Cilantro Green Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the onion halves on a baking tray cut side up. Brush them with 2 tablespoons (30 ml) olive oil and season with 1 teaspoon salt and 1/2 teaspoon black pepper.

2. 2

   Roast the onions for 30 to 35 minutes at 220 °C / 425 °F, until tender and deeply golden around the edges. When cool enough to handle, carefully separate some of the inner layers to create wide crown-like cavities. Reserve the removed onion layers.

3. 3

   Meanwhile, make the rice. In a medium saucepan, combine the basmati rice, coconut milk, water, lime zest, 1 tablespoon (15 ml) lime juice, 1/2 teaspoon salt, and a pinch of black pepper. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest covered for 10 minutes. Fluff with a fork.

4. 4

   Finely chop the reserved onion layers. Heat 1 tablespoon (15 ml) olive oil in a skillet over medium heat and sauté the chopped onion for 6 to 8 minutes, until soft and sweet. Fold it into the cooked rice to create a creamy filling.

5. 5

   Pat the cooked lentils very dry with paper towels or a clean cloth. Toss them with 1 tablespoon (15 ml) olive oil, curry powder, smoked paprika, 1/2 teaspoon salt, the remaining black pepper, and red pepper flakes if using. Spread on a small tray and bake for 12 to 15 minutes at 220 °C / 425 °F, stirring halfway through, until lightly crisp.

6. 6

   For the green sauce, blend the cilantro, cucumber, garlic, tahini, pumpkin seeds, maple syrup, the remaining 1 tablespoon (15 ml) lime juice, and 2 to 4 tablespoons water if needed, until thick yet pourable. Adjust salt to taste.

7. 7

   Generously fill each roasted onion crown with the creamy coconut lime rice. Return them to the oven for 5 minutes at 220 °C / 425 °F so everything heats through and settles.

8. 8

   Serve two onion crowns per portion, top with the crispy curried lentils, add the cilantro green sauce over or alongside, and finish with chopped fresh chives.