Sunday, April 18, 2010

Lentil Stuffed Tomatoes

Cook up 1/2 cup each of lentils and white rice. The recipe calls for only cooking each for 10 minutes - but I prefer my lentils/rice a bit softer - so cook to the tenderness you want. :)

Saute onions in a couple tablespoons of butter. Add rice/lentils. Season with salt and pepper.

Cut off the tops of 4-6 medium tomatoes and gut the inside - reserving all the parts for later use.

Chop up the tomato guts. Mix with 1 tbs olive oil and a crushed clove of garlic. Place tomatoes in a greased baking dish. Fill tomatoes with lentil/rice mixture, drizzle some of the tomato gut mixture over the top. Put the top of the tomato back on.

Drizzle some more tomato guts over the top of it all. (I like saying "guts" in my cooking entries. Kind of fun)

Bake for about 10-15 minutes at 450.