Baked Tomatoes with Lentils
Compared to other dried beans, lentils cook quickly and easily. They work well in stuffings and loaves. I especially like them with tomatoes, onions, garlic, and oregano. To make a heartier stuffing, I like to use whole grain bread crumbs.
Low Sugar
Nut Free
Soy Free
All of our recipes are oil free and vegan.
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 3–4 servings
Reprinted from The China Study Cookbook (BenBellaBooks, 2018)
What You'll Need
3 large, firm tomatoes
½ cup diced onions
3 garlic cloves, minced
2 Tbsp low-sodium vegetable broth
2 tsp dried oregano
¾ tsp salt
⅛ tsp black pepper
1½ cups cooked lentils
½ cup whole grain bread crumbs
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How to Make It
1 Preheat oven to 350 degrees F.
2 Cut the tomatoes in half and scoop the insides into a bowl. Turn the tomato shells upside down to drain while preparing the stuffing.
3 In a nonstick skillet, sauté onions and garlic in vegetable broth over medium-high heat until onions brown.
4 Add oregano, salt, black pepper, and the insides of the tomatoes. Cook for 2–3 minutes, stirring occasionally. Remove from heat.
5 Stir in lentils and bread crumbs.
6 Spoon the lentil mixture into the tomato shells and place in a small baking dish.
7 Bake, uncovered, for 20–25 minutes.
8 Serve warm.
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