Tomatoes stuffed with lentils


  • 1/2 cup raw polished rice
  • 1/2 cup red lentils
  • 1 cup boiling water
  • a couple of tablespoons of butter
  • 1 onion, chopped
  • 1 tablespoon chopped fresh mint
  • salt to style
  • ground black pepper to taste
  • eight medium tomatoes
  • 2 tablespoons of dietary fat
  • 1 crushed garlic clove


Rinse the rice and lentils in an oversized colander. Put in a small saucepan and stir in boiling water. Cover. Cook for ten minutes over medium heat.

Meanwhile, soften the butter or oil in a sauté pan. Add the onion, and sauté until golden brown over medium-low heat. Add the lentils mix and mint. Season generously with salt and pepper.

Cut the tiptop of the tomatoes and set them aside. Hollow out the circles, and book. Fill the tomato shells with the lentil mixture and replace the Tops. replace with an ovenproof dish. Chop reserved tomato centers and place them in a very small bowl. combine in oil and garlic. Pour the stuffed tomatoes around.

Bake in a preheated 450 degrees F (230 degrees C) oven for ten to fifteen minutes. remove from the oven and serve.

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