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Stuffed rice and lentil tomatoes
Stuffed rice and lentil tomatoes
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Healthy, gluten-free stuffed tomatoes ready in just an hour.
Ingredients:
  • 36.40 gm olive oil
  • 1 medium red onion, finely chopped
  • 2 garlic cloves, crushed
  • 20.00 ml fresh thyme leaves
  • 100.00 gm white long-grain rice
  • 8 large vine-ripened tomatoes
  • 1 medium zucchini, grated
  • 400g can no-added salt lentils, drained, rinsed
  • 40.00 ml pine nuts, toasted
Instructions:
  • Preheat the oven to 180C/160C fan-forced. Heat half of the oil in a saucepan over high heat, then sauté the onions, garlic, and thyme for 5 minutes until the onions are soft.
  • Combine the rice with 1 cup of cold water and bring to a boil. Reduce heat to low and cook covered for 10 minutes until the rice is tender. Remove from heat and let it stand covered for 5 minutes before serving.
  • Slice off the top of the tomato and set them aside. Carefully scoop out the insides of the tomatoes using a teaspoon, then discard the pulp.
  • Combine zucchini, lentils, and pine nuts with the rice mixture. Season generously with salt and pepper. Gently mix together. Stuff tomato shells with the flavorful rice mixture, pressing down to pack it tightly using a spoon. Arrange the stuffed tomatoes in an ovenproof dish as indicated in the note. Top each tomato with its lid. Drizzle with the remaining oil and season again to taste. Enjoy!
  • Bake for 20 minutes or until tomatoes are perfectly tender while still holding their shape. Serve and enjoy!

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