Lentil
Stuffed Tomatoes
Submitted by:
Sue |
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Prep Time:
30 Minutes
Cook Time: 15 Minutes
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"These
tomatoes, stuffed with lentils and oven baked, make a great
entree. "
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| Ingredients |
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| 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 |
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| Directions |
| 1 |
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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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| 2 |
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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.
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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.
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Chop reserved tomato middles, and place in a
small bowl. Mix in oil and garlic. Pour around the stuffed
tomatoes.
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| 5 |
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Bake in a preheated 450 degree F (230 degree
C) for 10 to 15 minutes. Remove from oven, and serve.
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| Makes
8 servings
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Nutrition at a glance
Servings Per Recipe: 8 |
amount
per serving |
| Calories |
181 |
| Protein |
5g |
| Total
Fat |
7g |
| Sodium |
37mg |
| Cholesterol |
8mg |
| Carbohydrates |
25g |
| Fiber |
- |
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