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Bulgur And Lentil Stuffed Tomatoes With Yogurt Gar... Recipe

Bulgur And Lentil Stuffed Tomatoes With Yogurt Gar... Recipe

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Bulgur And Lentil Stuffed Tomatoes With Yogurt Gar...

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Ingredients:

Serving

stuffed tomatoes
6 large tomatoes (3 lb)
1 1/4 tsp salt
2 tbsp 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 tsp black pepper
1/2 cup dried currants
1/3 cup chopped fresh flat-leaf parsley
2 tbsp chopped fresh dill
2 tbsp fresh lemon juice
accompaniment: yogurt garlic sauce (makes 1 cup)
1 tsp chopped garlic
1/2 tsp kosher salt
1 cup plain yogurt ( preferably whole-milk)
1 tbsp fresh lemon juice

Directions:

Make Stuffed Tomatoes:
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. Serve with the delightful Yogurt Garlic Sauce. Wow!
~~~~
Make Yogurt Garlic Sauce:
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a heavy knife). Stir together garlic paste, yogurt, and lemon juice.
**Sauce may be made 1 day ahead and chilled, covered.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	335 Kcal (1403 kJ)
Calories from fat	170.39 Kcal
		% Daily Value*
Total Fat	18.93g	29%
Cholesterol	5.31mg	2%
Sodium	750.31mg	31%
Potassium	1019.23mg	22%
Total Carbs	36.89g	12%
Sugars	18.92g	76%
Dietary Fiber	8.01g	32%
Protein	8.86g	18%
Vitamin C	49.6mg	83%
Iron	2.3mg	13%
Calcium	121.4mg	12%

Amount Per 100 g
Calories	76.5 Kcal (320 kJ)
Calories from fat	38.91 Kcal
		% Daily Value*
Total Fat	4.32g	29%
Cholesterol	1.21mg	2%
Sodium	171.33mg	31%
Potassium	232.73mg	22%
Total Carbs	8.42g	12%
Sugars	4.32g	76%
Dietary Fiber	1.83g	32%
Protein	2.02g	18%
Vitamin C	11.3mg	83%
Iron	0.5mg	13%
Calcium	27.7mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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