Lentil & Herb Stuffed Tomatoes & Peppers - House Beautifu Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 lbs: French dried lentils, rinsed
-food stores,
-and picked over, (other
Water,
-types of lentils can be,
4 tbsp: Plus 1/2 t extra-virgin,
-used, however cooking times
-olive oil,
-may vary),
3 large: Firm tomatoes, seeded and
6 tbsp: Finely chopped yellow onion,
-well drained, tops removed
2 tbsp: Finely chopped garlic cloves,
-and reserved,
1 tbsp: Fresh thyme leaves,
3 large: Green peppers, cut in half
1 tbsp: Chopped fresh rosemary,
-lengthwise, cored and
2: Morga vegetable bouillon,
-seeded,
-cubes, available at health
GARNISHES
1 lbs: Fresh steamed spinach,
-fresh thyme sprigs,
Roasted garlic cloves,
6: Raw mushrooms,
1 lbs: Fresh haricots verts,
Fresh rosemary sprigs,
-steamed, in vinaigrette,
HARICOTS VERTS
1 lbs: Haricots verts or small,
2 tbsp: Freshly squeezed lemon juice,
-string beans,
1: Garlic clove, peeled &
1/2 cup: Extra-virgin olive oil,
-crushed,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp