Lentil & herb stuffed tomatoes & peppers - house beautifu

6 servings

Ingredients

Quantity Ingredient
1 pounds French dried lentils, rinsed and picked over (other types of lentils can be used, however cooking times may vary)
6 tablespoons Finely chopped yellow onion
2 tablespoons Finely chopped garlic cloves
1 tablespoon Fresh thyme leaves
1 tablespoon Chopped fresh rosemary
2 Morga vegetable bouillon cubes, available at health
1 pounds Fresh steamed spinach;
Roasted garlic cloves;
1 pounds Fresh haricots verts, steamed, in vinaigrette;
1 pounds Haricots verts or small string beans
½ cup Extra-virgin olive oil food stores
Water
4 tablespoons Plus 1/2 t extra-virgin olive oil
3 larges Firm tomatoes, seeded and well drained, tops removed and reserved
3 larges Green peppers, cut in half lengthwise, cored and seeded fresh thyme sprigs;
6 Raw mushrooms;
Fresh rosemary sprigs
2 tablespoons Freshly squeezed lemon juice
1 Garlic clove, peeled & crushed

Directions

GARNISHES

HARICOTS VERTS

Prepare lentils: In a saucepan add lentils, onion, garlic, thyme, rosemaq, bouillon cubes and enough water to cover and bring to a boil. Reduce heat and simmer for 15 to 20 minutes or until tender but not mushy. Drain lentils, toss with 4 T olive oil and set aside.

Lightly oil a small baking dish with remaining oil. Stuff tomatoes with lentil mixture, top with reserved tomato tops, place in prepared dish and set aside.

In a large saucepan parboil peppers in boiling water for 5 minutes or until barely tender. Drain.

Stuff peppers with lentil mixture, place in a small baking dish and barely cover the bottom with water.

Bake stuffed tomatoes and peppers in a preheated 350' oven for 15 to 20 minutes, or until vegetables are soft but hold their shape. Check tomatoes after 10 minutes.

Prepare garnishes:

Spinach: In a vegetable steamer, steam well-washed spinach leaves over boiling water for.about 1 minute or until wilted.

Garlic: Tightly wrap a small whole head of garlic in a sheet of aluminum foil and bake in a preheated 350' oven for 30 minutes.

Unwrap package, separate and peel garlic cloves.

Haricots Verts: In a vegetable steamer, steam haricots verts over boiling water 2 minutes or until al dente and place in a serving bowl.

In a small bowl mix together olive oil, lemon juice and garlic, pour over haricots verts and toss. Serve hot or at room temperature.

To serve: On warm dinner plates place baked tomatoes on a bed of blanched spinach with roasted garlic pieces and fresh sprigs of thyme; serve baked peppers with haricots verts, raw mushrooms and fresh sprigs of rosemary. Serves 6.

House Beautiful/April/94 Scanned & fixed by DP & GG

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