Lentil Stuffed Tomatoes
 
Prep time
Cook time
Total time
 
Tomatoes stuffed with a flavorful lentil-vegetable mix and baked in tomato sauce.
Category: Main Dish
Yield: 4 stuffed tomatoes
Ingredients
  • 4 medium tomatoes
  • 2 Tbsp olive oil
  • ½ medium onion, diced
  • 1 cup mushrooms, chopped
  • 2 cloves garlic, minced
  • 1 cup water
  • ¾ cup dried lentils
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • ½ cup tomato sauce
  • 2 tsp olive oil
  • 2 tsp balsamic vinegar
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • ¼ cup slivered almonds (optional)
  • Fresh parsley, to garnish (optional)
Instructions
  1. Using a sharp paring knife, cut the top off each tomato. With a spoon, core the tomato, leaving only the outer portion. Dice the insides of the tomatoes and set aside.
  2. Heat olive oil in a skillet over medium heat. Add onions and cook until beginning to soften, 2-3 minutes. Add mushrooms and cook until softened and they have released most of their liquid, 5-7 minutes. Add garlic and cook for another minute.
  3. Add water, chopped tomato innards, dried lentils, thyme, and basil. Turn heat to medium-high until simmering. Lower heat to medium-low and cover. Cook for 30-35 minutes, until lentils are soft. Stir in almonds (if using), salt and pepper.
  4. While the lentils are cooking, preheat the oven to 375 F. Coat the bottom of a baking dish or oven-safe skillet with the tomato sauce. Stir in balsamic vinegar, oil, oregano, salt and pepper.
  5. Stuff each hollowed-out tomato with lentil mixture. Place stuffed tomatoes in the baking dish and bake for 15 minutes, until tomatoes are starting to soften. Garnish with parsley and serve.
Recipe by Baked In at https://www.baked-in.com/2014/10/02/lentil-stuffed-tomatoes/