Stuffed Tomatoes with Lentils

Ingredients

• 150 g red lentils
• 1 handful herbs (basil and parsley)
• 2 carrots
• 1 stalk Celery
• 1 onion
• 1 Garlic clove
• 3 tbsp olive oil
• 3 tbsp grated parmesan
• 2 tbsp breadcrumbs
• 1 egg
• Salt
• pepper (ground)
• 4 beef-heart tomatoes

Instructions

1. 1.

   Preheat the oven to 180°C with top and bottom heat.

2. 2.

   Cook the lentils in lightly boiling water for about 8 minutes. Drain, shock with ice-cold water, and let drain fully. Wash the herbs, shake dry, pluck leaves, and finely chop. Peel and dice the carrots finely. Wash, trim, and finely dice the celery. Peel and finely dice the onion and garlic. Heat 1 tbsp olive oil in a pot and sauté onion, garlic, carrots, and celery for about 5 minutes. Then combine with lentils, parmesan, breadcrumbs, herbs, and egg in a bowl; season with salt and pepper.

3. 3.

   Wash the tomatoes, cut off the tops, and hollow them out. Season the cavities with salt and pepper and fill with the mixture. Replace the tops. Spread the remaining olive oil and tomato insides in an ovenproof dish, lightly salt and pepper, and place the stuffed tomatoes inside. Bake in the oven for 20-25 minutes.