Red Lentils Stuffed Quinces

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

A delicious stuffed quince recipe with red lentils, grape tomatoes and dill. It's easy to make, and very tasty, verstatile and filling--a perfect Fall meal. Like apples and pears, quinces are great to use for the savoury dishes. In this easy stuffed quince recipe, the fruit is first poached in lemon water, then stuffed and baked. It's very difficult to hollow out raw quinces as they are hard, so poach them until soft before you can cut them up and stuff them, but you can do this in advance.

 

10 Quinces (small-medium) 2 tbsp Freshly squeezed lemon juice 200 g Red lentils 3 tbsp Olive oil 1 tbsp Tomato paste 1 Red onion, peeled and diced 1 clove Garlic, finely chopped 150 g Grape tomatoes, chopped 1 1/2 tsp Baharat, or more as needed 1 Lime, juiced 3 tbsp Dill, chopped Salt and pepper to taste

1. Rub off the fuzz of quinice with a piece of kitchen paper. Wash and dry the quinces. Place them in a large saucepan. Fill in enough water to cover the fruit. Stir in lemon juice. Bring it to a boil. Lower the heat to medium and cook for 30 minutes until the quinces become soft. Drain and leave to cool to room-temperature. Reserve the quince water to cook lentils.
2. When the quinces are cool enough to handle, cut off the top third of the quinces. Remove cores of quinices and carefully remove the flesh with a metal spoon to create a cavity, leaving about 1/2 cm thick wall. Arrange them in one large or two standard-size baking pans. Discard the cores and pips. Chop quince pulp, then use for the filling.
3. Cook the red lentils in quince water for 10 minutes. They shouldn’t be mushy at this stage. Drain and set aside.
4. Heat two tablespoons of olive oil in a large skillet. Add in tomato paste and cook briefly. Add in chopped onion and garlic. Cook, stirring, until caramelized. Stir in reserved quince flesh and red lentils. Turn off the heat. Add in baharat, lime juice, dill and toss everything together. Taste and season.
5. Spoon the lentil filling into each quince and top with cut-off lids. Drizzle a remaining tablespoon of olive oil over. Cover with foil. Roast for 30 minutes. Remove foil. Roast for a further 20-30 minutes until soft and lightly brown. Sprinkle the stuffed quinces with extra dill and serve warm or at room temperature.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com