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🍽️ Lentil Stuffed Tomatoes

348 kcal · 30 min · 4 servings

Ingredients

• 4 sprigs thyme
• 250 g black lentils (Beluga lentils)
• 2 beefsteak tomatoes
• 8 small tomatoes
• 3 tbsp balsamic vinegar
• 0.5 tsp hot mustard
• 5 tbsp olive oil
• salt
• pepper (from the mill)
• 1 pinch sugar
• fleur de sel
• thyme (for garnish)

Instructions

1. 1. Pour about 500 milliliters of water and the thyme sprigs into a pot.
2. 2. Bring the water to a boil.
3. 3. Rinse the lentils thoroughly.
4. 4. Add the lentils to the boiling water.
5. 5. Simmer the lentils over low heat for about 20 minutes until tender.
6. 6. Drain the lentils.
7. 7. Let the lentils cool down completely.
8. 8. Wash the large beefsteak tomatoes.
9. 9. Cut the large tomatoes into quarters.
10. 10. Remove the inside (seeds and pulp) of the large tomatoes.
11. 11. Dice the cored flesh of the large tomatoes.
12. 12. Wash the small tomatoes.
13. 13. Cut off the top (the lid) of each small tomato.
14. 14. Carefully hollow out the inside of the small tomatoes.
15. 15. Whisk the vinegar, mustard, and oil together in a bowl.
16. 16. Season the dressing mixture with salt, pepper, and sugar.
17. 17. Fold the cooled lentils into the dressing mixture.
18. 18. Fold the diced large tomatoes into the lentil mixture.
19. 19. Fill the lentil-tomato mixture into the hollowed-out small tomatoes.
20. 20. Sprinkle the stuffed tomatoes with Fleur de Sel (fine sea salt) and fresh thyme leaves.
21. 21. Serve the tomatoes immediately.

Nutrition per serving

• kcal: 348
• Protein: 18 g · Fett/Fat: 14 g · Carbs: 36 g