Reviewed: Mar. 8, 2012

I added 2 shikaki mushrooms chopped and a little yellow bell pepper chopped to the sauteed onion.I also added feta, Parmesan and shredded cheese when I blended the mixture before placing into the tomato,I also left the top off and cooked it open face. It all turned out very delicious.Thanks for the idea!

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chefiam2

Reviewed: Oct. 30, 2011

These were okay. Good, but not great. I don't know that they are worth the trouble.

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AmyR

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Reviewed: Jul. 13, 2011

I topped this with feta and it made a very refreshing, 'bright' tasting summer entrée. I will definitely make this again, though next time I'll add a small amount of lamb and maybe some pine nuts.

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Zach Maier

Cooking Level: Intermediate

Home Town: Snellville, Georgia, USA

Reviewed: Mar. 24, 2011

My husband and I both enjoyed this dish although we both felt it was a little bland as written. I cooked the dried lentils in vegetable broth, used brown rice, and added more minced garlic and some balsamic vinegar to the tomato mixture that went in the bottom of the baking dish. I served this over raw baby spinach so the sauce and heat from the tomato wilted the spinach quite nicely. Next time, I'd probably add some spice to kick it up a bit (garam marsala, probably, or chili powder). Thanks for a healthy, tasty dish, Sue.

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Reviewer:

KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Feb. 15, 2011

used brown rice and added extra garlic to the "sauce" rice and lentils need to cook much longer with more water

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Reviewer:

jdvile

Reviewed: Feb. 7, 2011

I was not so pleased with this recipe. I go to this website for good, accurate recipes...and this was neither of the two. The instructions were way off (the lentils and rice should be cooked separately, as they require different cooking times). Also, the recipe is pretty bland...no suggestions on spices? Wasn't impressed overall.

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weezer81

Reviewed: Feb. 7, 2011

LOVE it! boyfriend liked it too. I cooked the lentils and rice in veggie broth, added garlic in with the onions, cumin, garlic salt instead of salt, red pepper flakes and feta cheese. awesome. I also cooked the lentils and rice for 15 minutes instead of 10 as others suggested - but some of the rice burned to the bottom of my pot. next time I'll use 1 and 1/4 cups veggie broth to avoid this.

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Pickles n' Milk

Cooking Level: Intermediate

Home Town: Newbury Park, California, USA

Living In: Atlanta, Georgia, USA

Reviewed: Jul. 12, 2010

This was delicious. I substituted barley instead of rice, used vegetable broth instead of water, and topped with feta. Heavenly.

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Reviewer:

Leah

Reviewed: Feb. 19, 2010

Great flavor!!! I used green lentils instead of red. Used olive oil instead of veg. oil. The lentils, however were crunchy....definately need cooked thoroughly before stuffing the tomatoes. I will try making these again with adjustments. maybe baking them longer at a lower temp.

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Reviewer:

btrflygrl

Reviewed: Jan. 26, 2010

This was really delicious! It's great served with warm pita wedges. I did have to cook the lentils a bit longer, and I left the caps off the tomatoes and poured the reserved tomato mixture over the top and around the stuffed tomatoes. SO GOOD!

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