Lentil Stuffed Tomatoes

Lentil Stuffed Tomatoes

44 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
Recipe by  SUE

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

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Adjust Servings

Original recipe yields 8 servings



  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.

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Reviews (44)

Rate This Recipe


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.



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



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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Amount Per Serving (8 total)

  • Calories
  • 175 cal
  • 9%
  • Fat
  • 6.8 g
  • 11%
  • Carbs
  • 24.1 g
  • 8%
  • Protein
  • 5.4 g
  • 11%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 29 mg
  • 1%

Based on a 2,000 calorie diet



previous recipe:

Stuffed Tomatoes with Grits and Ricotta


next recipe:

Stuffed Tomatoes