Lentil & herb stuffed tomatoes & peppers - house beautifu
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | French dried lentils, rinsed and picked over (other types of lentils can be used, however cooking times may vary) |
| 6 | tablespoons | Finely chopped yellow onion |
| 2 | tablespoons | Finely chopped garlic cloves |
| 1 | tablespoon | Fresh thyme leaves |
| 1 | tablespoon | Chopped fresh rosemary |
| 2 | Morga vegetable bouillon cubes, available at health | |
| 1 | pounds | Fresh steamed spinach; |
| Roasted garlic cloves; | ||
| 1 | pounds | Fresh haricots verts, steamed, in vinaigrette; |
| 1 | pounds | Haricots verts or small string beans |
| ½ | cup | Extra-virgin olive oil food stores |
| Water | ||
| 4 | tablespoons | Plus 1/2 t extra-virgin olive oil |
| 3 | larges | Firm tomatoes, seeded and well drained, tops removed and reserved |
| 3 | larges | Green peppers, cut in half lengthwise, cored and seeded fresh thyme sprigs; |
| 6 | Raw mushrooms; | |
| Fresh rosemary sprigs | ||
| 2 | tablespoons | Freshly squeezed lemon juice |
| 1 | Garlic clove, peeled & crushed | |
Directions
GARNISHES
HARICOTS VERTS
Prepare lentils: In a saucepan add lentils, onion, garlic, thyme, rosemaq, bouillon cubes and enough water to cover and bring to a boil. Reduce heat and simmer for 15 to 20 minutes or until tender but not mushy. Drain lentils, toss with 4 T olive oil and set aside.
Lightly oil a small baking dish with remaining oil. Stuff tomatoes with lentil mixture, top with reserved tomato tops, place in prepared dish and set aside.
In a large saucepan parboil peppers in boiling water for 5 minutes or until barely tender. Drain.
Stuff peppers with lentil mixture, place in a small baking dish and barely cover the bottom with water.
Bake stuffed tomatoes and peppers in a preheated 350' oven for 15 to 20 minutes, or until vegetables are soft but hold their shape. Check tomatoes after 10 minutes.
Prepare garnishes:
Spinach: In a vegetable steamer, steam well-washed spinach leaves over boiling water for.about 1 minute or until wilted.
Garlic: Tightly wrap a small whole head of garlic in a sheet of aluminum foil and bake in a preheated 350' oven for 30 minutes.
Unwrap package, separate and peel garlic cloves.
Haricots Verts: In a vegetable steamer, steam haricots verts over boiling water 2 minutes or until al dente and place in a serving bowl.
In a small bowl mix together olive oil, lemon juice and garlic, pour over haricots verts and toss. Serve hot or at room temperature.
To serve: On warm dinner plates place baked tomatoes on a bed of blanched spinach with roasted garlic pieces and fresh sprigs of thyme; serve baked peppers with haricots verts, raw mushrooms and fresh sprigs of rosemary. Serves 6.
House Beautiful/April/94 Scanned & fixed by DP & GG