Reviewed: Nov. 7, 2009

This was just okay, the lentils have to be cooked completely before stuffing which takes a lot longer then rice, maybe 20 minutes, I would also use more. I used oil instead of butter, the reason it says generously season with salt and pepper is because it's missing spices, I'll have to experiment more with it next time but salt and pepper alone doesn't do it for me.

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stuffsalush

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Reviewed: Aug. 6, 2009

YUM. I added garam masala as well, and feta cheese, and cooked the lentils/rice longer than 10 minutes. These were even better the first day. The leftover tomato got put on some wheat toast with mozzarella cheese for bruschetta. MM, mm.

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Ashley

Cooking Level: Beginning

Home Town: Tega Cay, South Carolina, USA

Living In: Meridian, Mississippi, USA

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Reviewed: Jul. 16, 2009

I really liked the idea of this recipe, but the final product was bland. Granted, I tend to prefer pretty spicy foods, but it seemed to lack flavor. Being Indian, I added some garam masala (a traditional seasoning) and crushed red pepper flakes, but next time I will try feta as suggested by some other reviewers (perhaps flavored feta!). I substituted cilantro for mint and liked the change. Overall, I think it's a good recipe with some modification.

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GOOBER45

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2009

loved it! super easy & tasty

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c

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Reviewed: Feb. 15, 2009

Outstanding! We simmered lentils & rice in vegetarian broth rather than water. Had to cook the rice and lentils longer than 10 minutes. This is a do again, and again and again!

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MRSRUBINOFF

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Reviewed: Feb. 5, 2009

Yum! This was so good, we will definitely be making it again. I hate the taste/texture of cooked tomatoes, but these came out perfectly. Not mushy at all, and so delicious!! We did make one change as I forgot the lentils when I went shopping (oops!) we used black beans instead.

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PIGGY192

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Reviewed: Jan. 28, 2009

very good recipe. I used a few large tomatoes instead of med ones and brown rice. I also sprinkled low fat mozz cheese on top.

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christiesp

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Reviewed: Jan. 12, 2009

This could have been good but like previous people have said, the rice and the lentils need more stovetop time as they weren't done after baking.

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cleanjellybean

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Reviewed: Sep. 7, 2008

What a great dish! I made minor modifications... I doubled the stuffing recipe. I used brown rice and cooked it for 15 minutes before adding the lentils. I prepared the entire dish in the morning then pulled it out in the evening to bake (took longer since it was cold from the fridge). I served it as a main dish with steamed cabbage on the side and it was a huge hit.

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keri

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Reviewed: Aug. 8, 2008

Deeeelicious! We removed the mint and added basil. Also, couldn't resist adding some goat cheese -the entree would not be the same without it.

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molly

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Reviewed: Feb. 27, 2008

Awesome, and topping with feta is a really great tip. Super easy to make too.

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Becka

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 2, 2007

next time check lentils to make sure they don't overcook, and maybe add more lentils, less rice

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nguyen

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Reviewed: Oct. 1, 2007

Very good. I used quinoa instead of rice, scaled the recipe down to 2 servings with 1 tomato (essentially double stuffing, half tomato), and baked in toaster oven minus the "hat". Love the mint, it goes wonderfully with the ingredients. What I didn't like was the tomato middles/garlic "sauce". Just toss the tomato insides and drizzle a tiny amount of oil on top of the stuffed tomato before baking. Use quinoa! It makes recipe is so much better than boring (not healthy) white rice.

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limecoconut

Cooking Level: Expert

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Reviewed: Sep. 20, 2007

Like someone suggested before, I replaced the mint with cilantro and added some cumin to the stuffing. Both my husband and I enjoy it and we eat it pretty regularly now!

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SISTADISCO

Cooking Level: Intermediate

Home Town: Salisbury, North Carolina, USA

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Reviewed: Mar. 8, 2007

This was very good and easy to prepare. I used quinoa instead of rice; I cooked it with the lentils for 15 minutes, and the texture was perfect. The stuffing was slightly sweet, balancing the acidity of the tomatoes perfectly. I used extra garlic in the chopped tomatoes, and I put a spoonful over the stuffing before baking. Although stuffing the tomatoes makes a nice presentation, next time, I'll chop them and mix everything together, and I'll make some extra stuffing, just because it was so delicious.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Mar. 7, 2007

Excellent Recipe! It's easy to modify (size wise- if you want a 'single' serving) and oh-wow does it taste good. Perfect for my vegetarian friends. A++

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VegasChica

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 10, 2006

This was very good, I never thought of stuffing a tomato with anything other than rice or meat. The only change I made was I could not find red lentils and I used regular but it was still yummy...

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Ronnie

Cooking Level: Expert

Living In: Sumiton, Alabama, USA

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Reviewed: Aug. 17, 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.

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Caroline C

Cooking Level: Expert

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Reviewed: Jul. 12, 2006

Good! You can pretty much add anything to this. Make sure to just cook the rice and lentils according to their package; brands vary their cooking times a lot so the recipe's instructions may not be suitable.

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KKITCHEL

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Reviewed: 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.

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Aaron

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