Lentil Stuffed Tomatoes

Cooking Recipes Catalogue
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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.

INGREDIENTS (for 8 servings):

PREPARATION:

  • 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.