Lentil Stuffed Tomatoes

Ingredients

• Tomato2 count (260 g)
• Lentils1/2 cup (100 g)
• Scallion1 tablespoon (5 g)
• Parmesan Cheese1 tablespoon (5 g)
• Garlic1 clove (3 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked lentils.

2. 2

   Step 2

   Preheat the oven to 356 °F (180 °C).

3. 3

   Step 3

   Cut off the top of the tomatoes. Hollow out with a spoon, removing the pulp.

4. 4

   Step 4

   Place a pan over high heat. While heating, chop the garlic.

5. 5

   Step 5

   Once heated, heat the oil and stir fry the garlic for 1 minute over medium-low heat.

6. 6

   Step 6

   Add the cooked lentils and tomato pulp.

7. 7

   Step 7

   Season with salt and pepper to taste and cook for 5 to 7 more minutes over medium heat.

8. 8

   Step 8

   Once done, stuff the tomatoes with the mixture. If there is any filling leftover, you can use it when serving.

9. 9

   Step 9

   Place the tomatoes in a baking pan, top with some cheese and bake in the oven for 10-12 minutes.

10. 10

    Step 10

    Remove from the oven, add some chopped scallions and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lentil Stuffed Tomatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.