Join our supportive WFPB community for exclusive recipes, live cooking classes, wellness challenges, and so much more!Join our supportive WFPB community!
Recipes » Main Dish » Baked Tomatoes with Lentils
CNS Logo

Reprinted from The China Study Cookbook (BenBellaBooks, 2018)


  • 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


  • 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.

Copyright 2023 Center for Nutrition Studies. All rights reserved.

Powered by eCornell

100% online, learn at your own pace

A trusted credential from eCornell

Personalized feedback from our team of instructors

20,000+ students and counting