Lentil Stuffed Tomatoes

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Lentil Stuffed Tomatoes

 

1/4 cup uncooked white rice

1/4 cup red lentils

1/2 cup boiling water

1 tablespoon olive oil

1/2 onion, chopped

1 1/2 teaspoons chopped fresh mint leaves

salt to taste

ground black pepper to taste, optional

4 medium tomatoes

1 tablespoon vegetable oil

1/2 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, add

olive oil to 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 degrees for 10 to 15 minutes. Remove from oven, and

serve.

 

Makes 4 servings.