Lentil-Stuffed Tomatoes

Ingredients

• 1 cup dry green lentils
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 carrot, peeled and diced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup dry white wine
• 1 (14.5 ounce) can diced tomatoes, undrained
• 4 large tomatoes, cored and hollowed out
• 1/4 cup chopped fresh parsley

Directions

1. In a medium saucepan, combine the lentils, onion, garlic, bell pepper, carrot, oregano, thyme, smoked paprika, cumin, salt, and pepper. Pour in the white wine and diced tomatoes. Bring to a boil over medium-high heat, then reduce the heat and simmer until the lentils are tender, about 20 minutes.
2. Preheat the oven to 375 degrees F (190 degrees C).
3. Spoon the lentil mixture into the tomatoes. Place the tomatoes in a baking dish and bake for 15 minutes, or until the tomatoes are tender. Sprinkle with parsley before serving.

Interesting Facts

• Lentils are an excellent source of protein, fiber, and iron.
• Tomatoes are a great source of vitamin C, potassium, and lycopene.
• Stuffed tomatoes are a classic Mediterranean dish.