Tomatoes stuffed with lentils – Vegan

This vibrant vegan recipe is perfect for warm days and ideal for those who are fasting.

Juicy, ripe tomatoes are filled with a hearty lentil mixture, seasoned with bold, aromatic spices that bring depth and flavor to every bite.

It’s a light yet satisfying dish that celebrates the natural sweetness of tomatoes while offering a rich, savory filling. Best of all, it’s simple to prepare. Fresh, flavorful, and wonderfully summery!

Ingredients:

• 10 large tomatoes
• 300 g red lentils
• 50 ml olive oil
• 1 large onion
• 1 small head of garlic
• 1 bunch of spring onions
• Fresh parsley
• Spice mix made from:
  • 1 level tablespoon of thyme
  • 1 level tablespoon of turmeric
  • 1 level tablespoon of sweet paprika
  • 1 level tablespoon of hot paprika
  • 1 level tablespoon of dried dill

Preparation:

Place the lentils in a pot, rinse thoroughly until the water runs clear, then boil them with a pinch of salt.

Meanwhile, prepare the tomatoes by slicing off the tops and carefully scooping out the insides with a spoon. Set the tomato pulp aside in a bowl.

Once all the tomatoes have been hollowed out, it’s time to prepare the filling. By now, the lentils should be fully cooked. Rinse them under cold water and set them aside to cool slightly.

Peel and slice the onion, peel and thinly slice the garlic, and wash and finely chop the spring onions.

Heat the oil in a wok, and once hot, add the spices and sliced onion. Sauté for about a minute until fragrant. Then add the chopped green onion and garlic, and cook for another minute. Next, stir in the lentils and half of the tomato pulp that was set aside earlier.

Let the mixture simmer until it reduces slightly. Then add the boiled, rinsed, and drained lentils, and cook everything together for a few more minutes. Finally, stir in the washed and finely chopped parsley. Taste and adjust the salt if needed.

Preheat the oven to 200°C (390°F) and allow it to fully heat up.

Prepare a deep baking tray and fill each tomato with the lentil mixture, one by one. Once all the tomatoes are stuffed, place their tops back on. Spoon the remaining tomato pulp around and between the tomatoes in the tray.

Place the tray in the preheated oven and bake for 20–25 minutes, or until the tomatoes are tender and lightly browned on top.

Don’t just take my word for it. Give them a try! With tomatoes in season and the recipe so simple to make, there’s no better time to enjoy this delicious dish. 😊

If you try the recipe, let me know how you liked it! 😊

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