Name: Baked Tomatoes with Lentils
Prep time: 15 min
Cook time: 30 min
Ingredients: 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

By LeAnne Campbell, PhD

(2)

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.

Prep: 15 mins Cook: 30 mins Yield: 3–4 servings

Low Sugar Nut Free Soy Free

Reprinted from The China Study Cookbook (BenBellaBooks, 2018)

Ingredients

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

Instructions

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.