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Recipes » Main Dish » Baked Tomatoes with Lentils
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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.

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