Stuffed “married” tomatoes with Parboiled rice and red lentils

Ingredients

250 gr Parboiled rice with red lentils •
8 mature tomatoes •
1 glass of water •
½ bunch of spearmint •
½ bunch of parsley •
1 bunch of spring onions •
1 dried onion, finely chopped •
2 cloves of garlic •
1 tbsp tomato paste •
Olive oil •
Salt •
Pepper

Preparation time 15'
Cooking time 20'
Serves 4

15' Preparation time
20' & Cooking time
4 Persons served

Cut the tops off the tomatoes and use a spoon to empty them, holding on to the flesh. Pulverize the flesh for the stuffing. Salt the tomatoes and leave them to drain.

In a pan, sauté the onion and garlic in olive oil. Add the Parboiled rice with red lentils and after sautéing, add the tomato paste and flesh.

Next, add the water and stir. Add the herbs, salt, pepper, and remove from the heat. Stuff the tomatoes and place them on a pan with a little olive oil and a little water. Preheat the oven and cook at 180°C for 15’-20’.