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.
Prep: 15 mins
Cook: 30 mins
Yield: 3–4 servings
Reprinted from The China Study Cookbook (BenBellaBooks, 2018)
Ingredients
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
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.
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