Lentil-Stuffed Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 313 cal. | (15 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.7 g | (42 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 80.7 μg | (135 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 188 μg | (63 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 22.7 μg | (50 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,319 mg | (33 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 150 grams red Lentils
- 1 handful Fresh herbs (basil and parsley)
- 2 carrots
- 1 stalk Celery
- 1 onion
- 1 garlic clove
- 3 Tbsps olive oil
- 3 Tbsps grated Parmesan
- 2 Tbsps breadcrumbs
- 1 egg
- salt
- freshly ground peppers
- 4 Beefsteak tomato
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
For the filling: Cook the lentils in a pot of boiling water until tender, about 8 minutes. Drain and rinse with cold water to cool.
Rinse the herbs, shake dry, pluck leaves and chop. Peel and finely chop carrots. Rinse and finely chop celery. Peel and finely chop the onion and garlic. Heat 1 tablespoon olive oil in a skillet. Add the carrots, celery, onion and garlic, and cook for 5 minutes. In a bowl, stir the cooked vegetables with the lentils, herbs, Parmesan, breadcrumbs and egg until thoroughly combined. Season with salt and pepper to taste.
For the tomatoes: Rinse the tomatoes and slice off the tops. Hollow the tomatoes with a spoon. Season the inside of the tomatoes with salt and pepper to taste. Divide the filling between the tomatoes. Top with the lids and drizzle with the remaining olive oil. Place in an ovenproof dish and season with salt and pepper to taste. Bake for 20-25 minutes.
