Lentil-Stuffed Tomatoes

Submitted by CJAY8248

"One serving of this great salad contains as much protein as a serving of meat. I found it in the Garden Fresh Salad cookbook. Note: Chill time is 45 minutes."

 

• Ready In: 50mins
• Ingredients: 11
• Yields: 4 stuffed tomatoes
• Serves: 4

ingredients

• 1 cup dry lentils
• 1⁄4 cup green onion, sliced
• 1⁄4 cup radish, sliced
• 1⁄2 cup plain yogurt
• 2 tablespoons fresh basil, chopped or 1 teaspoon basil leaves
• 1 tablespoon lemon juice
• 2 teaspoons oil
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 cup tofu, cubed, drained
• 4 medium tomatoes

directions

1. In a large saucepan, cook lentils in boiling water 30-35 minutes or until tender; drain. In medium bowl, combine lentils, green onions, and radishes. In small bowl, combine yogurt, basil, lemon juice, oil, salt and pepper; blend well. Spoon dressing over lentil mixture; toss gently. Cover; refrigerate 45 minutes or until thoroughly chilled.
2. Just before serving, stir in tofu. Cut tomatoes into 4 wedges, being careful not to cut through stem end. Serve in tomatoes; garnish with basil leaves and lemon slices, if desired.