Preheat the oven to 400°F (200°C).

Trim both ends from the 6 large onions and make one lengthwise cut through each onion to its center.

Boil the onions in water for 15 minutes until the layers soften.

Drain the cooked onions and let them cool until safe to handle.

Combine 190 g red lentils, chopped parsley, chopped garlic, 3 tbsp tomato paste, 2 tbsp olive oil, 3 tbsp lemon juice, and 1 tbsp pomegranate syrup in a mixing bowl.

Season the lentil filling with 1 tsp paprika, ground cumin, ground coriander, ground cinnamon, salt, and black pepper.

Mix the lentil filling thoroughly until all ingredients are evenly combined.

Carefully separate the softened onions into individual layers, keeping each layer intact.

Spoon 1 tbsp lentil filling into each onion layer and roll it into a compact pocket.

Arrange the stuffed onion pockets seam-side down in an oven-safe skillet.

Whisk 550 ml water, 3 tbsp tomato paste, 1 tbsp lemon juice, 1 tbsp pomegranate syrup, 1 tbsp olive oil, 1 tsp paprika, and salt in a second mixing bowl.

Pour the tomato sauce evenly over the stuffed onions.

Cover the skillet with its lid and bake the stuffed onions for 30 minutes.

Remove the lid and bake for 10 to 15 minutes until the sauce is reduced and the onion edges lightly brown.

Serve the stuffed onions warm with garlic yogurt.