Flavorful Vegan Stuffed Tomatoes with Lentils (No Onion, No Garlic)
2 hours 30 minutes
716 reads
About Flavorful Vegan Stuffed Tomatoes with Lentils (No Onion, No Garlic)
Craving a vibrant and healthy meal? These Vegan Stuffed Tomatoes with Lentils burst with flavor and are surprisingly easy to make. Imagine juicy tomatoes overflowing with a savory lentil filling, spiced with aromatic garam masala and a hint of chili.This no onion, no garlic recipe is incredibly versatile, perfect for a light breakfast, a satisfying lunch, or a cozy dinner. The roasted tomatoes offer a delightful sweetness that complements the hearty lentils beautifully.And bonus—they're ideal for meal prepping! Enjoy these stuffed tomatoes warm from the oven or chilled for a refreshing twist on a classic dish.
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Recipe Time & More
Prep2 hours
Cook30 minutes
Total2 hours 30 minutes
Ingredients
Tomatoes
- 1 kg Tomato firm, medium-sized, not soft, ripe
Lentil Filling
- 200 gm Bengal Gram Dal chana dal, split
- 2 tbsp Clarified Butter
- Salt to taste
- 2 tsp Chili Powder or to taste, red
- 2 tsp Garam Masala
Instructions
- Soak the split Bengal gram in cold water for at least 30 minutes. This helps them cook evenly and reduces cooking time.
- Wash the tomatoes thoroughly and pat them dry.
- Carefully remove the top of each tomato (the cap) and set aside. Using a small spoon or melon baller, scoop out the pulp and seeds, reserving the juice and pulp.
- Pressure cook the soaked lentils with just enough water to cover them for 2 whistles. Allow the pressure to release naturally, then coarsely mash the lentils.
- In a wide pan or wok, heat the oil (or ghee). Add the reserved tomato pulp and juice, mashed lentils, salt, red chili powder, and garam masala. Cook over medium-high heat for about 5 minutes, stirring constantly.
- Reduce the heat to low and continue to cook, stirring frequently, until the mixture thickens and dries out. This will take approximately 1-1.5 hours. The mixture should be almost paste-like.
- Once the lentil filling has cooled slightly, generously fill each hollowed-out tomato. Replace the tomato caps and secure them with toothpicks.
- Preheat your air fryer to 180°C (350°F) for 3-5 minutes. Lightly brush the stuffed tomatoes with oil to prevent them from drying out. Place them in the air fryer basket and cook for about 10 minutes, or until the tomatoes are tender and slightly charred.
- Serve the stuffed tomatoes warm. They are delicious on their own or as a side dish.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
Recipe Notes
Good To Know
- These stuffed tomatoes are best enjoyed in cool weather.
Expert Tips
- For a richer flavor, use a mixture of cheeses for the stuffing, such as mozzarella, parmesan, and provolone.
- If you have leftover stuffing, it can be used to make a delicious frittata or omelet.
- Add a sprinkle of breadcrumbs to the top of the stuffing for a crispy texture.
Storage Instructions
- Store leftover stuffed tomatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
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Recipe Nutrition
Calories: 156kcalCarbohydrates: 27gProtein: 7gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 419mgPotassium: 677mgFiber: 4gSugar: 4gVitamin A: 1691IUVitamin C: 24mgCalcium: 86mgIron: 2mg
Samira Gupta
Articles: 31
3 Comments
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Looks so flavorful! Thanks for posting.
Absolutely scrumptious! Thanks for the recipe.
Such a perfect dish! Thank you.