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Lentil-Stuffed Tomatoes

1 cup dry lentils
14 cup green onion, sliced
14 cup radish, sliced
12 cup plain yogurt
2 tablespoons fresh basil, chopped or 1 teaspoon basil leaves
1 tablespoon lemon juice
2 teaspoons oil
12 teaspoon salt
14 teaspoon pepper
1 cup tofu, cubed, drained
4 medium tomatoes


In a large saucepan, cook lentils in boiling water 30-35 minutes or until tender; drain. In medium bowl, combine lentils, green onions, and radishes. In small bowl, combine yogurt, basil, lemon juice, oil, salt and pepper; blend well. Spoon dressing over lentil mixture; toss gently. Cover; refrigerate 45 minutes or until thoroughly chilled. Just before serving, stir in tofu. Cut tomatoes into 4 wedges, being careful not to cut through stem end. Serve in tomatoes; garnish with basil leaves and lemon slices, if desired.

Source: www.food.com