Lentil Stuffed Tomatoes

Big, fat juicy tomatoes are stuffed with a very tasty red lentil and rice mixture, flavored with onion and fresh mint. After a few minutes in a hot oven, you have a fabulous luncheon or dinner entree.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 175 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Chop reserved tomato middles, and place in a small bowl. Mix in oil and garlic. Pour around the stuffed tomatoes.

Step 5

Bake in a preheated 450 degree F (230 degree C) for 10 to 15 minutes. Remove from oven, and serve.