Recipe

Bulgur And Lentil Stuffed Tomatoes With Yogurt Garlic Sauce Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 9 months ago I made this side dish to go with the Mediterranean meal on Sunday. They worked perfectly with the menu and my guests ate them up. I am really getting into bulgur and lentils. So healthy - so versatile and delicious. Enjoy. Adapted from Gourmet. Prep:30m Cook:30m Servings:6	Lunasea
	tomatoes lentils evoo pinebuts onion bulgur spinach or swisschard blackpepper currants parsley dill lemonjuice garlic yogurt

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Ingredients

Stuffed Tomatoes:

6 large tomatoes (3 lb)

1 1/4 teaspoons salt

2 tablespoons lentils (preferably French green lentils)

1 1/2 cups water

1/4 cup extra-virgin olive oil

1/2 cup pine nuts

1 large onion, finely chopped

1/2 cup bulgur (preferably coarse)

1 lb Swiss chard or spinach, stems discarded and leaves thinly sliced (4 cups)

1/4 teaspoon black pepper

1/2 cup dried currants

1/3 cup chopped fresh flat-leaf parsley

2 tablespoons chopped fresh dill

2 tablespoons fresh lemon juice

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Accompaniment: Yogurt Garlic Sauce (makes 1 cup)

1 teaspoon chopped garlic

1/2 teaspoon kosher salt

1 cup plain yogurt (preferably whole-milk)

1 tablespoon fresh lemon juice

Directions

Make Stuffed Tomatoes:

Cut off and discard top third of tomatoes and scoop out insides (leave shells intact for stuffing), transferring to a sieve set over a bowl to drain excess liquid. Coarsely chop tomato from sieve and reserve for making braised eggplant.

Sprinkle insides of tomato shells with 1/2 teaspoon salt and drain upside down on a rack set in a pan while preparing filling.

Simmer lentils in 1/2 cup water in a small saucepan until just tender, 18 to 20 minutes. Drain in a sieve, then rinse under cold water and drain well.

Heat oil in a 5-quart heavy pot over moderate heat until hot, then cook pine nuts, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.

Cook onion in oil remaining in pot over moderate heat, stirring occasionally, until softened but not browned, 6 to 8 minutes.

Add bulgur, chard, remaining 3/4 teaspoon salt, and pepper and cook, stirring, until greens are wilted, about 2 minutes. Add remaining cup water, then remove from heat and let stand, covered, until bulgur is tender, about 30 minutes.

Stir in pine nuts, currants, parsley, dill, lemon juice, lentils, and salt and pepper to taste. Spoon filling into tomato shells. Serve with the delightful Yogurt Garlic Sauce. Wow!

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Make Yogurt Garlic Sauce:

Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a heavy knife). Stir together garlic paste, yogurt, and lemon juice.

**Sauce may be made 1 day ahead and chilled, covered.

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Comments

mystic_river1 1 year, 9 months ago said:
You got my 5 but tell me where to get pinebuts??
Now that's funny I will have this tomorrow for sure..lovely!

rosemaryblue 1 year, 9 months ago said:
Such a good recipe! Love lentils, and every ingredients listed!

bluewaterandsand 1 year, 9 months ago said:
Sounds fantastic! I also like the ingredients that are in this.

chriesi 1 year, 9 months ago said:
Sound really good. I was searching for some tomato stuff. Going to try this somewhen.

misslizzi 1 year, 9 months ago said:
These look so healthy, hearty and delicious! I think I'm going to make this as a main dish and add a side salad for a light lunch. I'm trying to stick with the lighter grouprecipes these days and these tomatoes fit the bill!

berry 1 year, 9 months ago said:
Vicky... I love these flavors... you are great!

jimrug1 1 year, 9 months ago said:
Wow is right!! Many of my favorite flavors and textures all in a sweet ripe tomato... How could it get any better. What a great recipe Vickie... You are the one....

Answer to Joymarie's question. To find Pinebutts. Turn the Pine Nut around.... ;-)~~~

trigger 1 year, 9 months ago said:
Vickie I love this have all of the ingredients ready.
I am going to make some with tomatoes and some with sweet peppers.
another great entry from Florida
Michael

waterlily 1 year, 2 months ago said:
This sounds fantastic!

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