Baked Tomatoes Stuffed with Rice and Lentils

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Baked Tomatoes Stuffed with Rice and Lentils
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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
266
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie266 cal.(13 %)
Protein11 g(11 %)
Fat9 g(8 %)
Carbohydrates35 g(23 %)
Sugar added0 g(0 %)
Roughage6.7 g(22 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.2 mg(10 %)
Vitamin K42 μg(70 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.5 mg(29 %)
Vitamin B₆0.3 mg(21 %)
Folate83 μg(28 %)
Pantothenic acid1 mg(17 %)
Biotin8.2 μg(18 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C18 mg(19 %)
Potassium533 mg(13 %)
Calcium74 mg(7 %)
Magnesium60 mg(20 %)
Iron3 mg(20 %)
Iodine3 μg(2 %)
Zinc1.7 mg(21 %)
Saturated fatty acids5 g
Uric acid69 mg
Cholesterol21 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
½ cup Red lentils
cup cooked Rice
2 sprigs Basil (leaves picked and finely chopped)
4 large Tomatoes
You will also need
cup Sour cream
pink peppercorns
How healthy are the main ingredients?
Sour creamBasilTomato

Preparation steps

1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Cook the lentils in boiling salted water for 20-25 minutes and drain well. Put the rice in a bowl and mix with the lentils and basil. Season to taste with salt and ground black pepper.
3.
Cut a lid out of the top of each tomato and scoop out the insides. Spoon the rice mixture into the tomatoes, put the lids back on top and place the tomatoes on a baking tray. Bake in the oven for around 15 minutes.
4.
Mix the sour cream with salt and pink pepper and serve with the baked tomatoes.