Lentil Stuffed Tomatoes Recipe - Allrecipes.com
Lentil Stuffed Tomatoes Recipe
  • READY IN 45 mins

Lentil Stuffed Tomatoes

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    45 mins


  1. 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.
  2. 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.
  3. 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.
  4. Chop reserved tomato middles, and place in a small bowl. Mix in oil and garlic. Pour around the stuffed tomatoes.
  5. Bake in a preheated 450 degree F (230 degree C) for 10 to 15 minutes. Remove from oven, and serve.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 08, 2003

Really good but the rice and lentils needed to be cooked a lot longer. You could try this in peppers too! Will make again I'll just do it a little different.

Most Helpful Critical Review
Sep 11, 2006

This was ok but nothing outstanding. I used green lentils - the store didn't have red - and I added a little bit of garlic to the stuffing as it was a rather bland. I don't think the mint was a good addition - it didn't complement the other flavors terribly well.

Oct 08, 2003

I topped the tomatoes with feta. They had an excellent taste and were very easy to prepare.

Jun 26, 2006

Delicious. I too added feta and pine nuts. About the only other thing I would add would be some cumin in the rice/lentil mixture. Yum.

Jun 25, 2006

Very good! I recommend cooking the lentils/rice for 15 minutes on the stovetop so they aren't crunchy, but not more or they will be mushy. Firm tomatoes made scooping out the middles easy, and the cilanto substitution was quite good. Additionally, I added Goat Cheese and Pine Nuts, tented with foil except for last 3 minutes to brown nuts and slightly melt cheese, and left the "caps" off. Yummy, nutty flavor with the mildness of the cheese made this an elegant side dish for the fish I served it with! Would be a good main dish, but Hubby generally likes more than veggies for supper. :)

Mar 03, 2006

It was a great hit with my family.My daughter is vegetarian and she loved it.Also my husband loved it who is not a vegetarian.I advise it to anyone who loves tomatoes.Also I did not use the mint but,I did add feta cheese to the rice and I laid a slice of provlone over the top of the tomato under its hat.And I added sliced fresh mushrooms to the tomato sauce you use from the insides of the tomatoes.I also found if you use firm tomatoes it is easier.Enjoy as my family did.!

Aug 19, 2003

This was very tasty. The lentils gave a nutty flavor.

Jan 22, 2003

This was a good way to use up extra tomatoes from our garden, but this recipe wasn't a big hit at our house.


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  • Calories
  • 175 kcal
  • 9%
  • Carbohydrates
  • 24.1 g
  • 8%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 6.8 g
  • 11%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 29 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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