Vegetarian Stuffed Tomatoes with Lentils and Herbs

Name: Vegetarian Stuffed Tomatoes with Lentils and Herbs
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: vegetarian
Ingredients: 8 pièces plump round tomatoes; 100 g green Puy lentils; 100 g red lentils; 2 pièces onions; 4 gousses garlic; 1 pièce carrot; 5 brins fresh thyme; 20 feuilles fresh basil; 4 cuillères à soupe olive oil; 400 ml vegetable broth; 80 g grated cheese or breadcrumbs; 1 à goût salt and pepper

A savory and nourishing dish featuring red and green lentils in a richly flavored, protein-packed filling. Perfect for a healthy and delicious meal, this vegetarian version will seduce even meat-lovers with the aromatic depth provided by fresh herbs and spices.

⏱️70 min

📊Easy

👥4 servings

🍽️Main

vegetarianbudget-friendlyfamily

Ingredients

8 piècesplump round tomatoes
100 ggreen Puy lentils
100 gred lentils
2 piècesonions
4 goussesgarlic
1 piècecarrot
5 brinsfresh thyme
20 feuillesfresh basil
4 cuillères à soupeolive oil
400 mlvegetable broth
80 ggrated cheese or breadcrumbs
1 à goûtsalt and pepper

Instructions

1PREPARE THE TOMATOES: Cut the top off ripe but firm tomatoes with a small serrated knife. Gently scoop out the insides with a teaspoon, reserving the pulp. Turn them upside down on paper towels for 5 minutes. The interior must be dry before filling to prevent the lentils from becoming too soft. Lightly salt the inside of each tomato.
2PREPARE THE AROMATIC VEGETABLES: Peel and finely chop the onions and garlic. Peel the carrot and cut it into small dice. In a medium-sized pot or sauté pan, pour 3 tablespoons of olive oil and heat over medium heat. Add the onions and cook for 3 to 4 minutes until they become translucent, then add the garlic and carrot. Continue cooking for 2 minutes. This aromatic base is essential to give character to your filling.
3COOK THE LENTILS: Rinse the green and red lentils under cold water. Pour them into the pot and mix well so they are coated in the fat. Heat them for 1 minute to release their aromas. Pour in the hot vegetable broth, add the fresh thyme sprigs, bring to a boil, then lower the heat to minimum and simmer covered for 25 to 30 minutes. The lentils should be tender but still slightly firm—they must not turn into a purée.
4FINISH THE FILLING: Once the lentils are cooked and the broth is absorbed, pour the reserved tomato pulp into the pot. Chiffonade the fresh basil by removing the thick stems and incorporate it into the preparation. Taste and adjust the seasoning with salt and pepper. Remove from heat and let cool for 5 minutes. The final texture should be moist but not runny, with the lentils remaining well separated.
5STUFF THE TOMATOES: Preheat the oven to 200°C (350°F). Generously fill each tomato with the lentil mixture, pressing down lightly with a spoon. Arrange the stuffed tomatoes in a baking dish that has been lightly oiled. Sprinkle each tomato with grated cheese or breadcrumbs to form a golden crust during cooking, then drizzle with the remaining olive oil in a light stream.
6FINAL BAKING: Pour a glass of water into the bottom of the baking dish so the tomatoes cook in a humid environment and do not dry out. Bake for 20 to 25 minutes until the cheese is golden, the tomato skin slightly wrinkled but not collapsed. Pierce with the tip of a knife to verify the tomato is cooked through—it should offer no resistance. Serve hot or warm, accompanied by fresh bread or a light green salad.