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Lentil Stuffed Tomatoes
Submitted by:  Sue


  Prep Time:   30 Minutes
Cook Time:  15 Minutes


"These tomatoes, stuffed with lentils and oven baked, make a great entree. "
1/2 cup uncooked white rice
1/2 cup red lentils
1 cup boiling water
2 tablespoons butter
1 onion, chopped
1 tablespoon chopped fresh mint leaves
 salt to taste
 ground black pepper to taste
8 medium tomatoes
2 tablespoons vegetable oil
1 clove crushed garlic

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 sauté pan. Add onion, and sauté 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.

Makes 8 servings


Nutrition at a glance
Servings Per Recipe: 8
per serving
Calories 181
Protein 5g
Total Fat 7g
Sodium 37mg
Cholesterol 8mg
Carbohydrates 25g
Fiber -