Lentil Stuffed Tomatoes
These tomatoes, stuffed with lentils and oven baked, make a great entree.
- 1/4 cup uncooked white rice
- 1/4 cup red lentils
- 1/2 cup boiling water
- 1 tablespoon butter
- 1/2 onion, chopped
- 1-1/2 teaspoons chopped fresh mint leaves salt to taste ground black pepper to taste
- 4 Each medium tomatoes
- 1 tablespoon vegetable oil
- 1/2 clove crushed garlic
1 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.
2 Meanwhile, melt butter or margarine in 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.
3 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.
4 Chop reserved tomato middles, and place in a small bowl. Mix in oil and garlic. Pour around the stuffed tomatoes.
5 Bake in a preheated 450 degree F (230 degree C) for 10 to 15 minutes.
Remove from oven, and serve.