Lentil & Lamb Stuffed Tomatoes
This is a delicious and healthy recipe for stuffed tomatoes - or gemista as my boyfriend calls them. They are delicious and one of my favourite dishes to meal prep on a Sunday.
Read on for recipe…
Easy & healthy
As an easy lunch I simply pop 1-2 of these tomatoes in a container with ½ cup frozen peas and heat in the microwave at work for a tasty lunch. Another great way to enjoy this is to swap the tomatoes for capsicums or eggplant.
There is a great recipe from Rick Stein’s Spanish cookbook where he cooks lamb mince with spices such as cumin and cinnamon and stuffs eggplants, topping them with manchego before baking. You can really use any flavours you like to make these work for your tastebuds
The combination of lentils with meat and Vitamin C found in the tomatoes makes the plant-based iron more bioavailable.
Make it vegetarian
If you are vegetarian you can also swap the lamb for ore lentils, du puy are a good choice if you are after a ‘meatier’ texture.
Learn more about how to increase your iron intake and absorption.
Lentil & Lamb Stuffed Tomatoes
Ingredients
12-14 x large tomatoes
Extra virgin olive oil
2 cloves garlic, diced
½ brown onion, diced
2-3 sprigs oregano
250g lamb mince
½ cup red lentils
2 tbs brown rice
½ cup red wine or stock
400ml diced tomatoes
Salt & pepper
150g grated parmesan
Method
Remove the tops of the tomatoes and scoop the insides out and into a bowl. Set aside.
Place the tomatoes on a lined baking tray.
Bring a saucepan to medium high heat with olive oil and cook the garlic and onion until softened. Add the oregano.
Add the mince and cook until browned.
Add the wine and cook for about 5 minutes until reduced. Add the lentils, brown rice, scooped out tomato flesh and diced tomatoes. Increase the heat to boil before lowering to simmer. Add salt and pepper to taste. Cook for 25-30 minutes, or until the rice and lentils begin to soften, stirring occasionally.
Spoon the mince and lentil mixture into the tomatoes.* Sprinkle the cheese on top and then place in the oven (160C) and bake for 25-30 minutes.
Serve 1-2 per person with green salad or sauteed spring vegetables.
*Freeze any left over mince and eat with pasta or roasted vegetables for an easy mid-week dinner.
Serves 8-10
Let me know if you make this and what you think!
Have you tried stuffing another type of vegetable? I’d love to hear about what you have made before
