Vegan Mofo Month
Black Beluga lentils are so delicious and they worked wonderfully in this stuffed tomato dish. I seasoned the stuffing with a bit of garam masala. It went perfect with the lentils and bread.
Garam masala is a blend of ground spices commonly used throughout India. It should be used in small quantities, otherwise it will overpower the dish. There are many kinds of garam masala mixtures depending on the brand you purchase. I found one that I love at my local health food store in the bulk spice section.
In this recipe, I used Campari tomatoes, which range in size, comparable to a golf ball, or larger like a clementine orange. You can also use cherry tomatoes.
Beluga Lentil Stuffed Tomatoes
15 to 20 Campari tomatoes or cherry tomatoes
5 inch long piece of crusty french loaf, cut or torn into small bits
1/2 cup cooked black Beluga Lentils
1 medium yellow onion, chopped
1 celery stalk, chopped
2 TBS olive oil
3 TBS Earth Balance spread
2 TBS cream sherry
2 TBS water
1 tsp dried parsley (if using fresh, stir in with bread crumbs)
1/2 tsp dried rosemary
1/2 tsp sea salt
1/2 tsp dried thyme
1/4 tsp dried sage
1/4 tsp garam masala
2 TBS pepitos, toasted
2 TBS currants, rinsed and drained (opt)
Black pepper to taste
Sesame seeds to garnish
In large skillet, heat olive oil and Earth Balance over medium heat until melted. Add onions and celery. Stir until it starts to soften. Add parsley, rosemary, salt, thyme, sage and pepper. Stir. Add cream sherry and cook a little longer, until onions are starting to brown. Add cooked lentils and garam masala. Add torn bread crumbs and coat well. Stir in pepitos and currants. Add water to moisten together.
Remove from heat and taste for any extra seasoning (salt or pepper).
Prepare tomatoes by cutting off the top (stem side), then scoop out the seeds with a spoon to hollow out. Spoon stuffing into each tomato and serve.
A great appetizer to bring to a party or serve at your holiday get-together!