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Categories:
tomatoes salt lentils water extra-virgin olive oil pine nuts onion Swiss chard black pepper currants parsley dill lemon juice garlic sauce
Viewed: 96 - Published at: 4 years agoIngredients
- 6 large tomatoes (3 lb)
- 1 1/4 teaspoons salt
- 2 tablespoons lentils (preferably French green lentils)
- 1 1/2 cups water
- 1/4 cup extra-virgin olive oil
- 1/2 cup pine nuts
- 1 large onion, finely chopped
- 1/2 cup bulgur (preferably coarse)
- 1 lb Swiss chard or spinach, stems discarded and leaves thinly sliced (4 cups)
- 1/4 teaspoon black pepper
- 1/2 cup dried currants
- 1/3 cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice
- Accompaniment: yogurt garlic sauce
Method
- Cut off and discard top third of tomatoes and scoop out insides (leave shells intact for stuffing), transferring to a sieve set over a bowl to drain excess liquid.
- Coarsely chop tomato from sieve and reserve for making braised eggplant .
- Sprinkle insides of tomato shells with 1/2 teaspoon salt and drain upside down on a rack set in a pan while preparing filling.
- Simmer lentils in 1/2 cup water in a small saucepan until just tender, 18 to 20 minutes.
- Drain in a sieve, then rinse under cold water and drain well.
- Heat oil in a 5-quart heavy pot over moderate heat until hot, then cook pine nuts, stirring, until golden, about 2 minutes.
- Transfer with a slotted spoon to paper towels to drain.
- Cook onion in oil remaining in pot over moderate heat, stirring occasionally, until softened but not browned, 6 to 8 minutes.
- Add bulgur, chard, remaining 3/4 teaspoon salt, and pepper and cook, stirring, until greens are wilted, about 2 minutes.
- Add remaining cup water, then remove from heat and let stand, covered, until bulgur is tender, about 30 minutes.
- Stir in pine nuts, currants, parsley, dill, lemon juice, lentils, and salt and pepper to taste.
- Spoon filling into tomato shells.
