61 Ratings
  • 5 Rating Star 25
  • 4 Rating Star 22
  • 3 Rating Star 12
  • 1 Rating Star 1
  • 2 Rating Star 1

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

SUE
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Ingredients

Directions

  • 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.

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  • 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.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

174.84 calories; 5.42 g protein; 24.1 g carbohydrates; 6.83 g fat; 7.63 mg cholesterol; 29.31 mg sodium.Full Nutrition


Reviews (46)

Read All Reviews

Most helpful positive review

10/08/2003
I topped the tomatoes with feta. They had an excellent taste and were very easy to prepare.
(23)

Most helpful critical review

02/08/2011
I was not so pleased with this recipe. I go to this website for good accurate recipes...and this was neither of the two. The instructions were way off (the lentils and rice should be cooked separately as they require different cooking times). Also the recipe is pretty bland...no suggestions on spices? Wasn't impressed overall.
(2)
61 Ratings
  • 5 Rating Star 25
  • 4 Rating Star 22
  • 3 Rating Star 12
  • 1 Rating Star 1
  • 2 Rating Star 1
10/08/2003
Really good but the rice and lentils needed to be cooked a lot longer. You could try this in peppers too! Will make again I'll just do it a little different.
(31)
10/08/2003
I topped the tomatoes with feta. They had an excellent taste and were very easy to prepare.
(23)
06/26/2006
Delicious. I too added feta and pine nuts. About the only other thing I would add would be some cumin in the rice/lentil mixture. Yum.
(17)
06/25/2006
Very good! I recommend cooking the lentils/rice for 15 minutes on the stovetop so they aren't crunchy but not more or they will be mushy. Firm tomatoes made scooping out the middles easy and the cilanto substitution was quite good. Additionally I added Goat Cheese and Pine Nuts tented with foil except for last 3 minutes to brown nuts and slightly melt cheese and left the "caps" off. Yummy nutty flavor with the mildness of the cheese made this an elegant side dish for the fish I served it with! Would be a good main dish but Hubby generally likes more than veggies for supper.:)
(11)
03/03/2006
It was a great hit with my family.My daughter is vegetarian and she loved it.Also my husband loved it who is not a vegetarian.I advise it to anyone who loves tomatoes.Also I did not use the mint but I did add feta cheese to the rice and I laid a slice of provlone over the top of the tomato under its hat.And I added sliced fresh mushrooms to the tomato sauce you use from the insides of the tomatoes.I also found if you use firm tomatoes it is easier.Enjoy as my family did.!
(9)
08/19/2003
This was very tasty. The lentils gave a nutty flavor.
(7)
09/11/2006
This was ok but nothing outstanding. I used green lentils - the store didn't have red - and I added a little bit of garlic to the stuffing as it was a rather bland. I don't think the mint was a good addition - it didn't complement the other flavors terribly well.
(7)
01/22/2003
This was a good way to use up extra tomatoes from our garden but this recipe wasn't a big hit at our house.
(6)
02/19/2003
Very easy to make and flavorful!!
(4)