Lentil Stuffed Tomatoes Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Zest enough of the lemon to measure 1 teaspoon; cut the lemon in half and reserve.
• Add the olive oil to a medium saucepan over medium-high heat. Once the oil is hot, add the lemon zest, garlic, oregano and 1/2 teaspoon kosher salt. Cook, stirring to combine, for a little bit for the garlic to toast. Add the rice and stir until the rice is coated and slightly toasted, about 30 seconds. Pour in 1 1/2 cups of water and bring the mixture to a boil. Reduce the heat to low, cover and cook until the rice is fluffy and all the water is absorbed, about 15 minutes. Fluff the rice with a fork and set aside, covered, until ready to use.
• Slice the top 1/2 inch off of the bell peppers and hollow them out by removing the ribs and seeds. Place them standing cut-side up in a 9-by-13-inch baking dish. (Discard the tops or save for another use.)
• Add the lentils, tomatoes, parsley, rice, 1 cup of the feta, the juice of one of the lemon halves, 1/2 teaspoon kosher salt and black pepper to taste in large bowl. Toss to combine. Adjust the seasoning.
• Scoop the rice and lentil mixture into the peppers. Sprinkle the remaining 1/4 cup feta over the top. Sprinkle with some more black pepper. Bake until the feta is starting to brown and the peppers have softened, 30 to 35 minutes. Drizzle with a little more oil, sprinkle with flaky salt and top with a squeeze of the remaining lemon half. Serve immediately.

Steps:

• Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
• Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
• Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.

Steps:

• Put rice and lentils in boiling and cover.
• Cook for 10 minutes.
• Meanwhile, melt the butter and slowly fry the onion until golden brown.
• While that is frying, slice the tops off the tomatoes and reserve.
• Scoop out the middles and chop.
• Add rice and lentils to the onion and mix well.
• Stir through the mint and season to taste.
• Fill the tomatoes and replace the tops.
• Stand in a baking dish.
• Mix the oil and garlic with the chopped tomatoes and pour around the stuffed tomatoes.
• Bake in hot oven for 10- 15 minutes.

Steps:

• Rinse rice and lentils in a strainer.
• Place in a small saucepan and stir in boiling water, cover.
• Cook for 10 minutes over medium heat.
• Meanwhile, melt butter or margarine in a saute pan.
• Add onion, and saute until golden brown over medium low heat.
• Stir in lentil mixture and mint.
• Season generously with salt and pepper.
• Slice the tops off tomatoes, and reserve.
• Scoop out the middles, and reserve.
• Fill tomato shells with lentil mixture, and replace the tops.
• Stand in a baking dish.
• Chop reserved tomato middles, and place in a small bowl.
• Mix in oil and garlic.
• Pour around the stuffed tomatoes.
• Bake in a preheated 450 degrees for 10 to 15 minutes.
• Remove from oven, and serve.