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Side dishes and vegetables, vegetarian dishes and bakes 31
Tomatoes stuffed with lentils, bulgur wheat and goat's cheese [Index: ]
MCRC00904091_BO_Tomaten_m_gruenen_Linsen_u_Bulgur_gefuellt-012_F39MCRC00918152_SE_Tomaten_m_gruenen_Linsen_u_Bulgur_gefuellt-004MCRC00903364_NF_Tomaten_m_gruenen_Linsen_u_Bulgur_gefuellt-005_RZ1VegetablesTomatoesVegetarian recipesPreparation methodsAu gratin dishesRecipe categoriesVegetarian recipesSide dishes, Bakes
For 4 servings
Medium ovenproof dish
FILLING:
75 g green lentils
75 g bulgur wheat
1 shallot
20 g butter
300 ml vegetable stock
100 g goat's cheese or cream cheese
3 tbsp parsley, chopped
Sea salt
Pepper, freshly ground
Sugar
TOMATOES:
8 tomatoes
Sea salt
Pepper, freshly ground
IN ADDITION:
2 tbsp olive oil for the dish
Per serving
246 kcal, 30 g carbs, 8 g fat, 21 g protein, 2,5 BU
PREPARATION
1. Leave the lentils to soften in cold water for approx. 60 minutes. Then drain off the water. Put the
bulgur wheat in a sieve and rinse briefly.
2. Peel and finely dice the shallot. Put the butter and diced shallots in a saucepan and sweat them.
3. Add lentils and bulgur wheat, put the lid on and sweat them. Top up with the vegetable stock and
cook. Stir while cooking.
4. Let the steam dissipate briefly from the lentils and bulgur wheat and stir the goat's cheese into the
mixture. Add the parsley and season the filling generously with salt, pepper and sugar.
5. Wash the tomatoes. Cut off the tops of the tomatoes and dice them. Carefully scoop out the flesh
of the tomatoes using a teaspoon. Season the inside of the tomatoes and fill them with the mixture of
lentils, bulgur wheat and cheese.
6. Add the olive oil to the ovenproof dish. Add the diced tomatoes and the filled tomatoes to the dish
and cook as indicated.
Setting procedure:
CircoTherm
160 °C
Added steam, high
Cooking time: 25-30 minutes
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