Barley-Lentil Stuffed Baked TomatoesPosted: June 28, 2010
Happy Monday everyone!
I definitely have been stuffing my face all weekend:
After chocolate chunks kept getting stuck in my straw, I ad-libbed my first smoothie-in-a-bowl.
Sweet potato fries were on the agenda as well:
I couldn’t decide whether I wanted a savory sauce or a sweet one, so I mixed together honey mustard, Naturally More PB, and a splash of almond milk for a bit of both. I feel like that could have been the best (and debatably the weirdest) decision I’ve ever made.
Doesn’t the fry look like a little shark swimming in a sea of sauce? 😉
I hate stuffed peppers and stuffed mushrooms (it’s a texture thing), but I’ve been dying to jump on the stuffed-veggie bandwagon. They look so much more impressive than they really are!
This was a big ol’ plate of goodness. There were so many textures going on – the warm, slightly tender tomato, the chewy grains and soft lentils, the crisp fresh raw organic spinach, and a few roasted sunflower seeds for crunch.
It was so flavorful too! I’ve been on a huge citrus kick – I feel like it makes everything extra light and fresh. The fresh lemon juice definitely kicked it up a notch 😉
Barley-Lentil Stuffed Baked Tomato (vegan; makes two)
For the stuffing:
- 1/3 onion, chopped
- 2 cloves of garlic, chopped
- 1/4 cup (dry) pearled barley
- 1/4 cup (dry) lentils
- 2 tablespoons dried parsley
- 1 teaspoon garlic powder
- 1 tablespoon vegan butter – I used Smart Balance Light
- salt and pepper to taste
Cook lentils according to directions on package. In another pot, cook the barley with all other ingredients (other than the butter). Combine cooked lentils and barley with the butter in one large dish.
Cut the top off your tomatoes and using a spoon, hollow out the center.
You might want to flip the tomato upside-down and let it drain for a minute or so, because leftover seed goo always seems to manage to puddle around the bottom, even after you think it’s all gone.
Fill the hollowed tomatoes with your lentil barley mixture, place on a tin-foiled baking sheet, and pop into a 375* oven for 25-30 minutes. When the tomato skin is puckered and wrinkly and the top is beginning to brown, that sucker’s done.
What was your favorite dish from the weekend?