Side dishes and vegetables, vegetarian dishes and bakes |35
Tomatoes stuffed with lentils, bulgur wheat
and goat's cheese
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MCRC00904091_BO_Tomaten_m_gruenen_Linsen_u_Bulgur_gefuellt-012_F39MCRC00918152_SE_Tomaten_m_gruenen_Linsen_u_Bulgur_gefuellt-004MCRC00903364_NF_Tomaten_m_gruenen_Linsen_u_Bulgur_gefuellt-005_RZ1VegetablesTomatoesVegetarian recipesPreparation methodsAu gratin dishesRecipe categoriesVegetarian recipesSide dishes, Bakes
Ingredients | For 4 servings
Medium ovenproof dish
Filling:
75 g green lentils
75 g bulgur wheat
1 shallot
20 g butter
300 ml vegetable stock
100 g goat's cheese or cream cheese
3 tbsp parsley, chopped
Sea salt
Pepper, freshly ground
Sugar
Tomatoes:
8 tomatoes
Sea salt
Pepper, freshly ground
In addition:
2 tbsp olive oil for the dish
Per serving
246 kcal, 30 g carbs, 8 g fat, 21 g protein,
2,5 BU
Preparation
1 | Leave the lentils to soften in cold water for
approx. 60 minutes. Then drain off the water.
Put the bulgur wheat in a sieve and rinse briefly.
2 | Peel and finely dice the shallot. Put the butter
and diced shallots in a saucepan and sweat them.
3 | Add lentils and bulgur wheat, put the lid on
and sweat them. Top up with the vegetable stock
and cook. Stir while cooking.
4 | Let the steam dissipate briefly from the lentils
and bulgur wheat and stir the goat's cheese into
the mixture. Add the parsley and season the filling
generously with salt, pepper and sugar.
5 | Wash the tomatoes. Cut off the tops of the
tomatoes and dice them. Carefully scoop out the
flesh of the tomatoes using a teaspoon. Season
the inside of the tomatoes and fill them with the
mixture of lentils, bulgur wheat and cheese.
6 | Add the olive oil to the ovenproof dish. Add the
diced tomatoes and the filled tomatoes to the
dish and cook as indicated.
Setting procedure:
Ovenproof dish on the wire rack, level 2
Top/bottom heating
210 °C
Cooking time:
25-30 minutes
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