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Lentil Stuffed Tomatoes

Lentil Stuffed Tomatoes

Name: Lentil Stuffed Tomatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
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

Rating: 4.13 stars

61 Ratings
46 Reviews
3 Photos

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

By SUE

Gallery

Recipe Summary

prep:

30 mins

cook:

15 mins

total:

45 mins

Servings:

Nutrition Info

Directions

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.

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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.

Partner Tip

Reynolds® 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 total fat; 8 mg cholesterol; 29 mg sodium. 24.1 g carbohydrates; 5.4 g protein; Full Nutrition

Reviews (46)

Most helpful positive review

brittanyclaire

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. Read More

Helpful

(31)

Most helpful critical review

Caroline C

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. Read More

Helpful

(7)

61 Ratings

5 star values: 25
4 star values: 22
3 star values: 12
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

brittanyclaire

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. Read More

Helpful

(31)

brittanyclaire

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. Read More

Helpful

(31)

schmerna

10/08/2003

I topped the tomatoes with feta. They had an excellent taste and were very easy to prepare. Read More

Helpful

(23)

Aaron

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. Read More

Helpful

(17)

Tami

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.:) Read More

Helpful

(11)

Linda B

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.! Read More

Helpful

(9)

samsb2000

08/19/2003

This was very tasty. The lentils gave a nutty flavor. Read More

Helpful

(7)

Caroline C

09/11/2006

Helpful

(7)

Carrie

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. Read More

Helpful

(6)

TISSIGIRL

02/19/2003

Very easy to make and flavorful!! Read More

Helpful

(4)

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All Reviews for Lentil Stuffed Tomatoes

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Nutritional Information

Lentil Stuffed Tomatoes

Servings Per Recipe: 8
Calories: 175

% Daily Value *

total fat: 11 %

saturated fat:

cholesterol: 3 %

sodium: 1 %

potassium: 14 %

carbohydrates: 8 %

fiber: 23 %

sugar:

protein: 11 %

exchange other carbs:

vitamin a iu:

niacin equivalents:

vitamin b6:

vitamin c:

folate:

calcium:

iron:

magnesium:

thiamin:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Lentil Stuffed Tomatoes

1 of 46

All Reviews

brittanyclaire

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.

Helpful

(31)

brittanyclaire

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.

Helpful

(31)

schmerna