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Tomatoes Stuffed With Lentils and Burghul

Tomatoes Stuffed With Lentils and Burghul

3 people
00h 20
00h 15
Tomatoes Stuffed With Lentils and Burghul
3 Serves
20Mins Prep
15Mins Cook

Ingredients

  • 100g Bayarabulgur
  • 50g Bayara masoor dal (red lentils)
  • 150ml vegetable broth
  • 2 Tbls olive oil
  • ½ small red onion, finely chopped
  • 6 large tomatoes
  • 25g black olives, pitted and chopped
  • 3 Tbls finely chopped parsley
  • 125g feta cheese, crumbled
  • 1 organic lemon, juiced and zested
  • Bayara pink salt to taste
  • Bayara whole black pepper
Method

Method

  1. In a bowl, place the Bayara bulgur and the boiling broth and soak for about 10 minutes.
  2. In a small pot with boiling water, cook the masoor daluntil tender.
  3. In a small pan, heat some olive oil and then sauté the onion and season with Bayara black pepper.
  4. Cut the top part of the tomatoes, set them aside, then scoop out the flesh with a spoon, remove the seeds, and chop the flesh.
  5. Place the tomatoes in a baking dish with the opening facing upward.
  6. Combine the chopped tomatoes with the onions, olives, feta, parsley, and lemon zest and juice.
  7. Mix with Bayarabulgurand masoor dal and season with salt and pepper.
  8. Add the mixture in the tomatoes and cover with the tomato tops.
  9. Drizzle with olive oil and bake in a preheated oven at 200°C (approximately 400°F) for about 15 minutes and serve.
Method

Method

  1. In a bowl, place the Bayara bulgur and the boiling broth and soak for about 10 minutes.
  2. In a small pot with boiling water, cook the masoor daluntil tender.
  3. In a small pan, heat some olive oil and then sauté the onion and season with Bayara black pepper.
  4. Cut the top part of the tomatoes, set them aside, then scoop out the flesh with a spoon, remove the seeds, and chop the flesh.
  5. Place the tomatoes in a baking dish with the opening facing upward.
  6. Combine the chopped tomatoes with the onions, olives, feta, parsley, and lemon zest and juice.
  7. Mix with Bayarabulgurand masoor dal and season with salt and pepper.
  8. Add the mixture in the tomatoes and cover with the tomato tops.
  9. Drizzle with olive oil and bake in a preheated oven at 200°C (approximately 400°F) for about 15 minutes and serve.
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