Lentil Stuffed Tomatoes

Name: Lentil Stuffed Tomatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 125g red lentils, rinsed; 8 tomatoes, large, washed; 1 tsp of olive oil; 1 small onion, peeled and very finely chopped; 2 garlic cloves, peeled and crushed; 50g back bacon, cut finely; 75g fresh wholemeal breadcrumbs; 25g cheddar cheese, grated; parsley, small bunch chopped; Ground black pepper, to taste

7 steps

Prep:15minCook:50min

This retro recipe will ring the changes on a weekday evening. Can be made vegetarian by substituting the bacon in the recipe for mushrooms. Delicious served with a mixed salad. The recipe is easily doubled.

Updated at: Thu, 17 Aug 2023 03:50:40 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories333.6 kcal (17%)

Total Fat9 g (13%)

Carbs49.9 g (19%)

Sugars11.8 g (13%)

Protein16.7 g (33%)

Sodium333.3 mg (17%)

Fiber9.1 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

125gred lentils

1 tspolive oil

small, peeled and very finely chopped

2garlic cloves

peeled and crushed

50gback bacon

cut finely

75gfresh wholemeal breadcrumbs

25gcheddar cheese

Instructions

Step 1

Preheat the oven to 190 degrees/Gas Mark 5.

Step 2

Put the lentils in a small pan and cover with cold water. Bring to the boil on high heat and boil briskly for 10 minutes, turning the hob down a little to prevent the pan from boiling over. After 10 minutes turn off the heat and drain any remaining water. You do not want the lentils fully cooked at this stage.

Step 3

While the lentils are cooking slice the tops off the tomatoes and reserve them for later. Slice a very thin layer off the bottom of the tomatoes, just so they stand upright without wobbling. Carefully spoon out the pulp from the tomatoes. You may need a knife to help loosen it. Chop the pulp and the thin layer from the bottom of the tomatoes and put both in a medium-sized bowl.

Step 4

Heat the oil in a frying pan and fry the onion, garlic and bacon for about 10 minutes until the bacon is crispy and the onion is golden.

Step 5

To make the stuffing, mix the partly cooked lentils, breadcrumbs, bacon mixture, cheese and parsley with the chopped tomato pulp. Season with black pepper and mix well.

Step 6

Stand the empty tomato shells on a baking sheet lined with baking paper. Divide the stuffing mixture between the tomato shells and pop the tomato tops loosely on.

Step 7

Bake in the oven for 30 minutes. Serve hot.