Tomatoes Stuffed With Lentils

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* Exported from MasterCook *

 

Tomatoes Stuffed With Lentils

 

Recipe By : Stress, Diet & Your Heart, by Dean Ornish, page 263

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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3/4 cup lentils

washed and picked over

1 small onion -- chopped

2 cloves garlic -- minced, up to 3

OR put through a press

1 small carrot -- minced

3 1/2 cups water

1 bay leaf

1 pinch thyme -- or 2 pinches

1 teaspoon cumin

1/2 teaspoon chili powder

freshly ground pepper

6 large firm ripe tomatoes

3 tablespoons chopped fresh paisley

1 tablespoon finely grated lemon peel -- or chopped

1/2 cup Herbed Bread Crumbs

(see separate recipe)

OR whole wheat bread crumbs

safflower oil for baking dish

 

Serve 6

 

The lentils for this can be held in the refrigerator for up to 4

days. They freeze well.

 

Combine the lentils, onion, garlic, carrots, water, bay leaf, thyme, cumin,

and chili powder in a large, heavy-bottomed saucepan, and bring to a

boil. Cover, reduce heat, and cook 45 minutes or until the lentils are

tender. Grind in black pepper to taste.

 

Meanwhile, cut the tops off the tomatoes about 1/2 inch down from the

stem. Carefully scoop out the seeds and pulp and cut out the inner flesh

with a small sharp knife, leaving the shells of the tomatoes intact. Chop

the flesh which you removed and stir into the lentils.

 

Drain the lentils and toss with the parsley and lemon peel.

 

Preheat the oven to 400 degrees.

 

Spoon the lentils into the tomatoes and top with the bread crumbs. Place

in a lightly oiled baking dish and bake 20 to 30 minutes, until the

tomatoes are sizzling.

 

Stress, Diet & Your Heart by Dean Ornish. Original recipes by Martha Rose

Shulman. Copyright 1982.

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