Rice & Lentil Stuffed Tomatoes

Steps

1. 1

   Heat the oven to 200°C.

2. 2

   Cut tops from tomatoes and scoop the pulp into a bowl, leaving the shells intact.

3. 3

   Chop the pulp.

4. 4

   Mix rice, lentils, chopped pulp, basil, oregano, half the oil, and half the salt.

5. 5

   Spoon into the tomato shells; put any extra filling around them in a baking dish.

6. 6

   Arrange zucchini around the tomatoes.

7. 7

   Drizzle with remaining oil and salt.

8. 8

   Replace tomato tops and cover the dish with foil.

9. 9

   Bake for 25 minutes.

10. 10

    Uncover and bake for 10–15 minutes more, until tomatoes are tender and the filling is steaming hot.

11. 11

    Serve two tomatoes per person with zucchini.