Skip to content

Vegetarian, Meal soups and plant based

Stuffed tomatoes with lentils and rice, served with salad

Stuffed tomatoes with lentils and rice are a vegetarian dish for 4 people, ready in 70 minutes, easy to make, for about €1.70 per person. The trick is keeping the tomato pulp in the filling so it adds juice and flavor to the lentils, rice, and herbs.

Stuffed tomatoes without meat, filled with lentils and herb scented rice, like grandma used to make, in a plant based version.

Stuffed tomatoes with lentils and rice, served with salad
Total time
1 h 10
Difficulty
Easy
Cost per person
€1.70
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

There's no meat here, just green lentils and rice scented with parsley and thyme, packed into ripe tomatoes. The filling stays moist thanks to the tomato pulp saved when hollowing them out, and slow baking softens the skin without splitting it. The result is tender, fragrant, and just as good warm as it is cold the next day.

This is a seasonal dish, best in summer or early fall when tomatoes actually taste like something, perfect for a simple weeknight dinner or a meatless Sunday meal. Kids tend to enjoy digging into their own tomato to find the filling inside, and it's easy to adjust if not everyone at the table wants a fully plant based plate.

The ingredients

4 people

Fruits and vegetables

  • Tomatoes 8
  • Onion 1
  • Garlic 2 cloves
  • Parsley 6 sprigs
  • Thyme 3 sprigs
  • Green lettuce 1

Pantry

  • Cooked green lentilsoften in the pantry 300 g
  • Riceoften in the pantry 150 g
  • Breadcrumbsoften in the pantry 2 tbsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten

The step by step recipe

  1. Cut off the tops of the tomatoes, hollow them out, and keep the chopped pulp.

    Turn the tomatoes upside down on paper towels so they drain well.

  2. Cook the rice in salted water, then drain it. 11 min

    Cook it slightly firm, it will finish cooking inside the tomatoes.

  3. Sauté the onion and garlic in the oil, then add the tomato pulp, lentils, rice, parsley, and thyme. 8 min

    Mash the lentils a little to help bind the filling.

  4. Fill the tomatoes, put the tops back on, sprinkle with breadcrumbs, and drizzle with oil.

    Pack them tightly in the baking dish, they support each other.

  5. Bake at 180°C until the tomatoes are tender, then serve with the salad. 40 min

    Baste them with the cooking juices halfway through.

Our tips to get it right

  • Pick firm, not overly ripe tomatoes, they hold their shape better during baking instead of collapsing.
  • Lightly salt the inside of the hollowed tomatoes before stuffing them, it draws out extra water and concentrates their flavor.
  • If you don't have cooked lentils on hand, plan on about 20 minutes to boil dried green lentils before adding them to the filling.

The variations

  • Swap the green lentils for red lentils for a softer filling that comes together a bit faster.
  • Stir 100g of grated cheese into the filling or sprinkle it on top if you're not keeping this strictly plant based.
  • For kids, pulse the filling briefly for a smoother texture, or serve lightly hollowed tomatoes with less visible filling.

What to serve it with

  • A crisp green salad
  • Toasted country bread
  • A glass of chilled lemon water

Storage

Stuffed tomatoes keep for 2 to 3 days in the fridge in a sealed container. They freeze well once cooked and cooled, just reheat in the oven or microwave until piping hot.

Questions about this dish

Can you make stuffed tomatoes ahead of time?

Yes, you can stuff them several hours ahead and keep them in the fridge with the tops on. Bake them right before serving so they come out hot and tender.

Can you use a different grain instead of rice?

You can swap in cooked bulgur or couscous for the rice, using the same amount. The texture will be slightly different but just as satisfying.

How do you keep stuffed tomatoes from getting watery?

Drain the tomato pulp well before mixing it into the filling, and let the hollowed tomatoes sit on paper towels for a few minutes. This keeps the filling from turning soupy during baking.

The breadcrumbs contain gluten, can you leave them out?

Yes, you can use gluten free breadcrumbs instead or simply skip them. They mainly help brown the top, the dish still works well without them.

How long does it take to make stuffed tomatoes with lentils and rice, served with a salad?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in stuffed tomatoes with lentils and rice, served with a salad?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does stuffed tomatoes with lentils and rice, served with a salad cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

Meal soups and plant based cooking

See all

Recipes with lentils

See all
Misal pav Vegetarian

Misal pav

55 min Medium €1.80 / person

720 kcalcalculated by Kiloach