Stuffed Tomatoes with Lentils and Feta

Ingredients

• 6 large tomatoes
• 1 cup cooked green or brown lentils
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 100g feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

• Preheat oven to 180°C (350°F)
• Cut the tops off the tomatoes and scoop out the insides into a bowl
• Chop the tomato pulp and set aside
• Heat olive oil in a pan over medium heat
• Sauté onion until translucent, about 3-4 minutes
• Add garlic and cook for 30 seconds
• Add chopped tomato pulp and cook for 5 minutes until slightly reduced
• Stir in cooked lentils, oregano, salt and pepper
• Remove from heat and fold in crumbled feta and parsley
• Fill the tomato shells with the lentil mixture
• Place the filled tomatoes in a baking dish
• Drizzle with a little olive oil
• Bake for 25-30 minutes until tomatoes are soft and tops are slightly browned

Notes

• Based on your food journal, you mentioned wanting to try filling tomatoes instead of peppers
• This recipe uses lentils which you've enjoyed in the past
• Added feta for flavor since you've liked cheese in many dishes
• Avoiding cumin which you mentioned ruined a previous dish

Nutrition

• High in fiber from lentils
• Good source of plant-based protein
• Tomatoes provide lycopene and vitamin C
• Low glycemic impact due to lentils and absence of grains