Lentil-Stuffed Tomatoes

4 Servings

Prepare these tomatoes to serve as a side dish with oven-cooked meals. They can be stuffed up to 4 hours in advance, refrigerated, then heated (allow a longer heating time in this case).


firm tomatoes  
1/4 cup finely chopped celery 60 mL
1 tbsp finely chopped onion 15 mL
1 tbsp finely chopped green bell pepper 15 mL
1/2 tsp curry powder 2 mL
1 cup rinsed drained canned brown lentils 250 mL
1 tbsp freshly grated Parmesan cheese 15 mL


Step 1
Core tomatoes and cut a thin slice from the top of each. Scoop pulp and juice into a skillet and mash pulp. Place tomato shells cut side down on a paper towel to drain.

Step 2
Add celery, onion, green pepper and curry powder to tomato pulp and juice. Cook, stirring, over medium heat for about 5 minutes or until vegetables are tender. Add lentils and cook, stirring, until mixture is thickened.

Step 3
Spoon lentil mixture into tomato shells. Sprinkle with Parmesan. Place stuffed tomatoes in 4 muffin cups. Set muffin pan on a baking sheet.

Step 4
Bake in preheated oven for 10 minutes or until heated through.

Nutrition & Notes

Nutrition Information
Valeur nutritive
Per serving
% Daily Value
% valeur quotidienne
Calories / Calories 86
Fat / Lipides 1 g
Saturated / saturés 0 g
+ Trans / trans
Cholesterol / Cholestérol 1 mg
Sodium / Sodium 221 mg
Carbohydrates / Glucides 15 g
Fiber / Fibres 4 g
Sugars / Sucres
Protein Protéines 6 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Nutrition Tip
The amount of salt in canned legumes varies from brand to brand, so be sure to check the sodium value in the Nutrition Facts table. Draining and rinsing them
before use removes about 50% of the sodium.
America’s Exchanges
1⁄2 Starch
1 Vegetable
Canada’s Choices
1⁄2 Carbohydrate
1⁄2 Meat & Alternatives