Submitted by: SUE
Prep Time: approx. 30 Minutes
Cook Time: approx. 15 Minutes
” 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.