Ben Bella books has graciously allowed me to giveaway a copy of the upcoming revised edition of “The China Study Cookbook.” The new edition has over 175 amazing recipes, including the one below. I’ve quickly perused the copy I have and it’s absolutely gorgeous and I can’t wait to start cooking from it.
Last night I made falafel in green peppers and can’t wait for lentils baked in tomatoes, which just so happens to be the recipe I’ve shared! I used my air fryer for that so I wonder if I can do the same for this recipe. Hmm I guess I will have to try and report back when the review is done for the book. The following recipe is as clean as it gets (as is the rest of the book), no oil or additives, just real food to fuel your body.
Instructions on how to win this book are on my Instagram page at http://www.instagram.com/vegancableguy
BAKED TOMATOES WITH LENTILS
MAKES 3–4 SERVINGS
Compared to other dried beans, lentils cook quickly and easily. They work well in stuffings and loaves. I especially like them with tomatoes, onions, garlic, and oregano. To make a heartier stuffing, I like to use whole wheat bread crumbs.
3 large, firm tomatoes
½ cup diced onions
3 garlic cloves, minced
2 tablespoons vegetable broth
2 teaspoons dried oregano
¾ teaspoon salt
⅛ teaspoon black pepper
1½ cups cooked lentils
½ cup whole wheat bread crumbs
1. Preheat oven to 350˚F.
2. Cut the tomatoes in half and scoop the insides into a bowl. Turn the tomato shells upside down to drain while preparing the stuffing.
3. In a nonstick skillet, sauté onions and garlic in vegetable broth over medium-high heat until onions brown.
4. Add oregano, salt, black pepper, and insides of the tomatoes. Cook for 2–3 minutes. Remove from heat.
5. Stir in lentils and bread crumbs.
6. Spoon the lentil mixture into the tomato shells and place in a small baking dish.
7. Bake, uncovered, for 20–25 minutes. Serve warm.