I have an earlier recipe for stuffed tomatoes posted, but I decided to try a twist on that recipe by adding lentils and a few other ingredients to change up the stuffing.  The results – very tasty!

approx. 6 medium sized tomatoes

1/4 cup cooked lentils

3/4 cup breadcrumbs

1/2 cup grated parmesan cheese

1 clove garlic – crushed

1/2 tbsp. fresh thyme

3 -4 tbsp. extra virgin olive oil

salt and pepper to taste

Cut the tops off the tomatoes and discard, lightly scoop out most of the seeds and pulp, lay upside down on paper towels to drain for about 30 minutes.  Combine all the remaining ingredients.  Consistency should be a course meal.  Fill each tomato and place in a roasting dish.  If you have remaining filling top the tomatoes to over-fill.  Bake in preheated 350 oven for 40 minutes.  Turn on broiler and broil tops until lightly browned.  You may sprinkle with extra parmesan if desired.  Serve immediately.

Note: in the photos above, I used plum tomatoes and cut them in half length-wise.  I forgot to take a picture of the “fresh from the oven” finished product!  Will provide in the future.