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Lentil Stuffed Persimmon (Vegan & Gluten Free)

This is a delicous, warming and easy dish with using lentils and persimmons
Course Main Course, Main Dish
Cuisine All around
Keyword Easy, Gluten-Free, Healthy, Low Fat, Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8

Ingredients

  • 8 Persimmons
  • 1 Yellow onion finely chopped
  • 4 Button mushrooms finely diced
  • 1 Garlic clove minced
  • 1 cm Fresh ginger grated or minced
  • 1 can Red lentils drained and rinsed
  • 2 tbsp Raisins
  • 1 tsp Cumin
  • 1 tsp Cinnamon
  • Salt, to taste
  • Pepper, to taste

Instructions

  • Preheat the oven tp 175 degrees Celsius.
  • Cut off the top of the persimmons and scoop put the inside using a spoon or a melon baller. Save the inside for later.
  • Put the persimmons on a baking sheet and bake in the oven for 10 minutes, until they starts to get soft.
  • Meanwhile preheat a nonstick pan over medium heat.
  • Fry the yellow onion and garlic for 1-2 minutes until it starts to get golden brown.
  • Add the mushrooms and fry for another 1-2 minutes.
  • Add ginger, lentiles, the inside of the persimmons, cumin, cinnamon, salt and pepper.
  • Let it fry until warm. Taste to check if additional seasoning is needed.
  • Take out the persimmons from the oven and add filling into each of them. (You might have some filling left).
  • Bake for another 5-7 minutes.