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LENTIL STUFFED TOMATOES
I treasure a recipe that's versatile enough to be at home on the plate any time of year, breakfast, lunch, or dinner. Here's one of my favorites. It's light enough to make a pleasant summer main dish, yet hearty enough to satisfy throughout the winter and seasons in-between. With little dollops of Tofu Sour Cream on top for garnish, these delicious morsels can even make great company fare that can be prepared ahead and reheated. (Look in the Recipe Index under Sauces for the Tofu Sour Cream recipe.)
Yield: 2 to 3 servings
2 cups (480 ml) water
1 cup (240 ml) red lentils
1/2 teaspoon salt
1 medium onion, chopped
1 red bell pepper, chopped
1/2 Pasilla pepper or green bell pepper, diced
1/2 yellow bell pepper, chopped
1 tablespoon extra virgin olive oil
2 large tomatoes, cut in half, horizontally
Salt and pepper
- In a 3-quart (3 liter) saucepan, combine water, lentils, and salt. Bring to a boil, uncovered, over high heat. Reduce the heat to medium-high, and cook, stirring frequently, until the lentils form a thick puree, about 15 to 20 minutes.
- In a large, deep skillet, sauté the onion and peppers in olive oil until tender, about 8 to 10 minutes. Add them to cooked lentil puree, and mix well.
- Using a grapefruit knife, scoop out the pulp and seeds from the tomato halves, and put the pulp into a small saucepan. Cook briefly over high heat, season to taste, and reserve for the topping.
- Put the tomato shells on a baking sheet and sprinkle them lightly with salt. Broil the tomatoes about 5 minutes, then stuff them with the lentil and vegetable mixture. Top the tomatoes with the seasoned tomato pulp, and warm them briefly in the oven if needed. Garnish with Tofu Sour Cream, if desired.
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