LENTIL STUFFED TOMATOES

Yield: 2 to 3 servings

Tomato
2 cups water
1 cup red lentils
1/2 teaspoon salt
1 medium onion, chopped
1 red bell pepper, chopped
1/2 green bell pepper, diced
1/2 yellow bell pepper, chopped
1 tablespoon extra virgin olive oil

2 large tomatoes, cut in half, horizontally
Salt and pepper

In a 3-quart saucepan, combine water, lentils,
and salt. Bring to a boil, uncovered, over high
heat. Reduce the heat to medium-high, and cook,
stirring frequently, until the lentils form a
thick puree, about 15 to 20 minutes.

In a large, deep skillet, saute the onion and
peppers in olive oil until tender, about 8 to 10
minutes. Add them to cooked lentil puree, and
mix well.

Using a grapefruit knife, scoop out the pulp
and seeds from the tomato halves, and put the
pulp into a small saucepan. Cook briefly over
high heat, season to taste, and reserve for the
topping.

Put the tomato shells on a baking sheet and
sprinkle them lightly with salt. Broil the
tomatoes about 5 minutes, then stuff them
with the lentil and vegetable mixture. Top
the tomatoes with the seasoned tomato pulp,
and warm them briefly in the oven if needed.
Garnish with Tofu Sour Cream, if desired.