Stuffed Tomatoes with Lentils

Ingredients

• 150 g Beluga lentils
• 4 large tomatoes
• 1 tsp sharp mustard
• 4 tbsp white wine vinegar
• 0.5 tsp Curry Powder
• 2 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 2 carrots
• 1 onion
• 1 Garlic clove
• 1 tbsp Rapeseed Oil
• 1 tbsp grated Parmesan
• 1 tbsp breadcrumbs

Instructions

1. 1.

   Rinse the lentils in a sieve and place them in a pot with boiling water. Cover and simmer over low heat for about 20 minutes, not fully cooked.

2. 2.

   Meanwhile wash the tomatoes, cut off a lid from each and hollow them out. Place the tomatoes in a tall bowl.

3. 3.

   Preheat the oven to 180°C (350°F) with upper and lower heating.

4. 4.

   For the dressing whisk together mustard, vinegar, curry powder, olive oil, salt and pepper, then taste and adjust.

5. 5.

   Peel and finely dice the carrots. Peel and finely chop the onion and garlic. Sauté them in 1 tbsp hot rapeseed oil in a pan until translucent. Add the drained lentils, remove from heat, stir in parmesan and breadcrumbs, season with salt and pepper. Fill the tomatoes and bake for about 10 minutes.

6. 6.

   Remove the tomatoes from the oven, pour the dressing over them, and serve.