serving size: 2
3 Vidalia onions
6 garlic cloves
1 chopped green pepper
1/2C shredded carrots
2C vegetable broth
2tbs dry white wine
1C lentils
1C chopped mushrooms
basil
Salt pepper
Onion powder
Feta cheese
Parmesan (optional)
4tbs olive oil
1 can Italian diced tomatoes with juice
1tbs tomato paste
1/4C chopped celery
Set oven to 350 degrees. Peal outer layer of onions and slice off each end so they can stand. Create a small hole in one end and fill with 2 garlic cloves, salt, pepper and olive oil. Repeat with other 2 onions. Wrap each onion in foil and place in oven for 45 minutes. Remove and let cool. Reserve garlic gloves and oil from foil packets. Once cooled, peel the onion in layers of 2.
Meanwhile, add remaining olive oil to pan and sauté celery, carrots and mushrooms for about 5 minutes. Add the tomato paste and diced tomatoes. Add the lentils and vegetable broth. Cook until lentils soften. Slice reserved garlic from onions and add to mixture. Turn off heat, add feta cheese.
Line a pan with foil and add oil reserve from onion packets.
Stuff the onions layers with the mixture and roll up. Continue until you use all the onions (discard of small middle part of onions).
Top with Parmesan cheese (optional). Cook in oven for 30-45 minutes.
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