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My review
Lentil Stuffed Tomatoes
SUE
"These tomatoes, stuffed with lentils and oven baked, make a great entree."
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Ingredients
45 m servings 175 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 175 calories; 6.8 g fat; 24.1 g carbohydrates; 5.4 g protein; 8 mg cholesterol; 29 mg sodium. Full nutrition
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Reviews
Read all reviews 4660 Ratings
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Most helpful positive review
10/9/2002
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.
Most helpful critical review
8/17/2006
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 ...
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10/9/2002
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.
9/12/2000
I topped the tomatoes with feta. They had an excellent taste and were very easy to prepare.
6/26/2006
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.
6/25/2006
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 t...
3/3/2006
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...
8/17/2006
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 ...
9/10/2001
This was a good way to use up extra tomatoes from our garden, but this recipe wasn't a big hit at our house.