You’ll Need
For the Stuffed Onions
4 very large onions
2 x 400g tins brown lentils, drained
2 garlic cloves, finely grated
1 carrot, finely diced
250g potato, cut into 1cm cubes
1 tbsp vegetable oil
2 x 400g tins chopped tomatoes
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp chilli flakes
150ml hot vegetable stock
Sea salt and black pepper
Optional but dangerous
Freshly cooked rice
Plain yoghurt
Chopped coriander
Equipment
One 1.8-litre deep heatproof dish and foil
Method
Trim and peel the onions, then simmer them whole in water for 10 minutes. Drain and cool until safe to handle.
Cut through one side of each onion and separate the large outer layers, keeping eight good shells.
Finely chop the centres.
Preheat your air fryer to 190°C.
Air fry the chopped onion, carrot, potato and oil in the heatproof dish for 9 minutes, stirring twice.
Add the garlic, cumin, paprika, oregano, chilli, one tin of tomatoes, lentils and stock. Air fry for 9 minutes until thick.
Spoon the picadillo into the onion shells, roll them closed and arrange seam-side down over the second tin of tomatoes.
Cover tightly with foil and air fry at 180°C for 18 minutes.
Uncover and cook at 195°C for 7-9 minutes until the onions are tender and browned at the edges.