Lentil Stuffed Tomatoes Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Cut off the tops of the tomatoes and scoop out the seeds and pulp, leaving a hollow shell.
• STEP 3.In a skillet, heat olive oil over medium heat. Add onions and garlic, and sauté until translucent.
• STEP 4.Add cooked lentils, chopped herbs, salt, and pepper to the skillet. Stir well to combine.
• STEP 5.Fill each tomato shell with the lentil mixture and place them in a baking dish.
• STEP 6.Bake for 20-25 minutes, or until the tomatoes are tender and the filling is heated through.
• STEP 7.Garnish with fresh herbs and serve hot.

Cooking Tips

• You can use any type of lentils for this recipe, such as green lentils, brown lentils, or red lentils.
• To save time, you can use canned lentils instead of cooking them from scratch.
• Feel free to add other vegetables or spices to the lentil mixture for extra flavor.

Storage and Serving

• Leftover stuffed tomatoes can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the tomatoes in a baking dish and bake at 350°F (175°C) for about 15 minutes, or until heated through.
• Serve the stuffed tomatoes as a main course with a side salad, or as a side dish alongside grilled chicken or fish.