Stuffed Tomatoes with Lentils
Print Category Tomato Thematic No thematic Source IGA Evaluation
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ingredient
- 4 large red vine tomatoes
- 60 mL (1/4 cup) uncooked basmati rice
- 250 mL (1 cup) canned lentils, drained
- 60 mL (1/4 cup) fresh coriander leaves, chopped
- 1 mL (1/4 teaspoon) cumin
- 1 mL (1/4 teaspoon) curry powder
- Salt and pepper, to taste
Preparation
- Cook the rice according to the package instructions and set aside. Slice the tops off the tomatoes and scoop out the pulp with a spoon, being careful not to damage the tomato.
- Save the pulp. Chop the pulp. Thoroughly combine with the rice, lentils, coriander, and spices. Season to taste. Spoon the stuffing into the tomatoes and replace the tops.
- Preheat the oven to 180˚C (350˚F). Place the tomatoes on a baking sheet. Bake for 10 minutes or until the stuffed tomatoes are thoroughly heated.
Cook commentary
Serves : 4 servings
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