How to make Stuffed tomatoes with rice and lentils
To prepare stuffed tomatoes with rice and lentils, an easy vegetarian recipe, start heating the oven to 200°C (180°C in a fan oven), gas 6.
Cook the lentils in boiling salted water for 20-25 minutes and drain well.
Put the rice in a bowl and mix with the lentils and basil.
Season to taste with salt and ground black pepper.
Cut a lid out of the top of each tomato and scoop out the insides.
Spoon the rice mixture into the tomatoes, put the lids back on top and place the tomatoes on a baking tray.
Bake in the oven for around 15 minutes.
Mix the sour cream with salt and pink pepper and serve with the baked stuffed tomatoes.