Vegetarian Lentil Stuffed Tomatoes
Transform your dinner table with these vibrant and flavorful Vegetarian Lentil Stuffed Tomatoes—an irresistible blend of wholesome ingredients and Mediterranean-inspired flavors! Juicy, hollowed-out ripe tomatoes form the perfect base for a hearty filling of protein-packed lentils, sautéed vegetables, and fragrant herbs like oregano and basil. This easy-to-make recipe is both nutritious and satisfying, featuring a crispy optional Parmesan topping that melts beautifully in the oven. Ready in under an hour, these oven-baked delights are ideal for vegetarians and anyone seeking a deliciously light yet filling meal. Garnished with a sprinkle of fresh parsley, these stuffed tomatoes make an impressive centerpiece for any occasion.
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Recipe Information
Ingredients
- 6 Large ripe tomatoes
- 1.5 cups Cooked lentils
- 2 tablespoons Olive oil
- 1 Onion, finely chopped
- 3 Garlic cloves, minced
- 1 Carrot, finely diced
- 1 Celery stalk, finely diced
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.5 cup Parmesan cheese, grated (optional for topping)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the tomatoes (save the tops for later) and carefully scoop out the insides using a spoon, leaving a shell. Discard the seeds, but roughly chop the tomato flesh and set it aside.
Season the hollowed-out tomato shells lightly with salt and place them upside down on a paper towel to drain while preparing the filling.
In a medium-sized skillet, heat olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, diced carrot, and celery, and cook for another 5 minutes until the vegetables are softened.
Add the reserved chopped tomato flesh, tomato paste, dried oregano, dried basil, salt, and pepper. Cook for 3-4 minutes until the mixture thickens slightly.
Stir in the cooked lentils and mix until evenly combined. Remove the skillet from heat and let the filling cool slightly.
Arrange the hollowed-out tomatoes in a baking dish. Stuff each tomato generously with the lentil mixture, pressing it down lightly to ensure it’s well-packed.
If desired, sprinkle grated Parmesan cheese evenly over the tops of the stuffed tomatoes.
Place the reserved tomato tops on each stuffed tomato (optional, for presentation) and bake in the preheated oven for 25-30 minutes, or until the tomatoes are tender and the filling is heated through.
Remove from the oven and let cool for a few minutes before serving. Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
1437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 3225 mg | 140% | |
| Total Carbohydrate | 138.9 g | 51% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 48.3 g | ||
| Protein | 86.6 g | 173% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1622 mg | 125% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 4877 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
