Best Lentil Stuffed Tomatoes Recipes

LENTIL STUFFED TOMATOES

Lentil Stuffed Tomatoes image

These tomatoes, stuffed with lentils and oven baked, make a great entree.

Provided by SUE

Categories Side Dish Vegetables Tomatoes

Time 45m

Yield 8

Number Of Ingredients 11

Ingredients

½ cup uncooked white rice
½ cup red lentils
1 cup boiling water
2 tablespoons butter
1 onion, chopped
1 tablespoon chopped fresh mint
salt to taste
ground black pepper to taste
8 medium tomatoes
2 tablespoons vegetable oil
1 clove crushed garlic

Steps:

Rinse rice and lentils in a strainer. Place in a small saucepan and stir in boiling water. Cover. Cook for 10 minutes over medium heat.
Meanwhile, melt butter or margarine in a saute pan. Add onion, and saute until golden brown over medium low heat. Stir in lentil mixture and mint. Season generously with salt and pepper.
Slice the tops off tomatoes, and reserve. Scoop out the middles, and reserve. Fill tomato shells with lentil mixture, and replace the tops. Stand in a baking dish.
Chop reserved tomato middles, and place in a small bowl. Mix in oil and garlic. Pour around the stuffed tomatoes.
Bake in a preheated 450 degree F (230 degree C) for 10 to 15 minutes. Remove from oven, and serve.

Nutrition Facts : Calories 174.8 calories, Carbohydrate 24.1 g, Cholesterol 7.6 mg, Fat 6.8 g, Fiber 5.8 g, Protein 5.4 g, SaturatedFat 2.4 g, Sodium 29.3 mg, Sugar 4.8 g

LENTIL STUFFED TOMATOES

Lentil Stuffed Tomatoes image

Tasty, healthy side dish or can be served as a main for vegetarians. Reheats well for lunch next day to take to work.

Provided by Sueie

Categories Lentil

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup rice
1/2 cup lentils
2 tablespoons butter
1 large onion, chopped
8 medium tomatoes
1 tablespoon mint, finely chopped
salt and pepper
2 tablespoons oil
1 clove garlic, crushed

Steps:

Put rice and lentils in boiling and cover.
Cook for 10 minutes.
Meanwhile, melt the butter and slowly fry the onion until golden brown.
While that is frying, slice the tops off the tomatoes and reserve.
Scoop out the middles and chop.
Add rice and lentils to the onion and mix well.
Stir through the mint and season to taste.
Fill the tomatoes and replace the tops.
Stand in a baking dish.
Mix the oil and garlic with the chopped tomatoes and pour around the stuffed tomatoes.
Bake in hot oven for 10- 15 minutes.