Vegetarian Lentil Stuffed Tomatoes

READY IN: 45mins
Recipe by Dancer

These tomatoes, stuffed with lentils and oven baked, make a great entree.

Top Review by Charishma_Ramchanda

This is a very presentable side dish. We enjoyed it for dinner tonight and it was very tempting after fasting for the entire day to dig into with little tsps. I did increase the amount of water to 1.5 cups, used 3/4tsp. of salt, 1/4 tsp. of black pepper, 1 small onion, and about 8-10 tomatoes(some medium and some small-sized). I didn't have mint leaves on hand, so I substituted those with dried thyme leaves. I substituted the butter with Sunflower cooking oil. Steps 12,13 and 14 didn't make alot of sense to me, so I didn't do those. Instead I saved the tomato middle to use in another dish. Overall, a good dish! Thank you for sharing, Auntie Janette!

Ingredients Nutrition


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

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