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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
- In a bowl, place the Bayara bulgur and the boiling broth and soak for about 10 minutes.
- In a small pot with boiling water, cook the masoor daluntil tender.
- In a small pan, heat some olive oil and then sauté the onion and season with Bayara black pepper.
- 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.
- Place the tomatoes in a baking dish with the opening facing upward.
- Combine the chopped tomatoes with the onions, olives, feta, parsley, and lemon zest and juice.
- Mix with Bayarabulgurand masoor dal and season with salt and pepper.
- Add the mixture in the tomatoes and cover with the tomato tops.
- Drizzle with olive oil and bake in a preheated oven at 200°C (approximately 400°F) for about 15 minutes and serve.
Method
Method
- In a bowl, place the Bayara bulgur and the boiling broth and soak for about 10 minutes.
- In a small pot with boiling water, cook the masoor daluntil tender.
- In a small pan, heat some olive oil and then sauté the onion and season with Bayara black pepper.
- 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.
- Place the tomatoes in a baking dish with the opening facing upward.
- Combine the chopped tomatoes with the onions, olives, feta, parsley, and lemon zest and juice.
- Mix with Bayarabulgurand masoor dal and season with salt and pepper.
- Add the mixture in the tomatoes and cover with the tomato tops.
- 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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