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Baked tomatoes stuffed with rice and lentils
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 1 hr
Calories:
266
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 42 μg | (70 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 533 mg | (13 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- ½ cup Red lentils
- ⅘ cup cooked Rice
- 2 sprigs Basil (leaves picked and finely chopped)
- 4 large Tomatoes
- You will also need
- ⅞ cup Sour cream
- pink peppercorns
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.
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