Yield:
4 Servings
Ingredients:
6- or 12-cup muffin pan
4 firm tomatoes
1/4 cup (60 mL) finely-chopped celery
1 tbsp (15 mL) finely-chopped onion
1 tbsp (15 mL) finely-chopped green bell pepper
1/2 tsp (2 mL) curry powder
1 cup (250 mL) rinsed and drained canned brown lentils
1 tbsp (15 mL) freshly grated Parmesan cheese
Instructions:
- Preheat oven to 400o F (200o C). 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.
- 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.
- Spoon lentil mixture into tomato shells. Sprinkle with Parmesan. Place stuffed tomatoes in 4 muffin cups. Set muffin pan on a baking sheet. Bake in preheated oven for 10 minutes or until heated through.
Notes: 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.
