Lentil-Stuffed Tomatoes Recipe

Name: Lentil-Stuffed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry lentils; ¼ cup green onion, sliced; ¼ cup radish, sliced; ½ cup plain yogurt; 2 tablespoons fresh basil, chopped or 1 teaspoon basil leaves; 1 tablespoon lemon juice; 2 teaspoons oil; ½ teaspoon salt; ¼ teaspoon pepper; 1 cup tofu, cubed, drained; 4 medium tomatoes

Servings: persons

1 cup dry lentils
¼ cup green onion, sliced
¼ cup radish, sliced
½ cup plain yogurt
2 tablespoons fresh basil, chopped or 1 teaspoon basil leaves
1 tablespoon lemon juice
2 teaspoons oil
½ teaspoon salt
¼ teaspoon pepper
1 cup tofu, cubed, drained
4 medium tomatoes

1
In a large saucepan, cook lentils in boiling water 30-35 minutes or until tender; drain.
2
In medium bowl, combine lentils, green onions, and radishes.
3
In small bowl, combine yogurt, basil, lemon juice, oil, salt and pepper; blend well.
4
Spoon dressing over lentil mixture; toss gently.
5
Cover; refrigerate 45 minutes or until thoroughly chilled.
6
Just before serving, stir in tofu.
7
Cut tomatoes into 4 wedges, being careful not to cut through stem end.
8
Serve in tomatoes; garnish with basil leaves and lemon slices, if desired.

119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup dry lentils, ¼ cup green onion, sliced, ¼ cup radish, sliced, ½ cup plain yogurt, and more.

Yes, Lentil-Stuffed Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil-Stuffed Tomatoes

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