Go Back
Print

Grape Tomatoes Stuffed with Minted Lentils

This powerhouse lentil salad can be made ahead and assembled later in the day. The lentils can be prepared several days ahead. I used grape tomatoes but any small tomato or regular tomato can be substituted for a side dish. Just double the recipe for larger tomatoes.
Course Appetizer/Salad
Cuisine California Greek
Keyword lentils, tomatoes
Author Mary Papoulias-Platis

Ingredients

  • 1/2 cup lentils
  • 1/2 cup diced artichokes in water
  • 1/4 cup diced celery
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 4 teaspoons extra virgin olive oil
  • 2 teaspoons sherry vinegar or fresh lemon juice
  • zest of one lemon
  • salt and pepper as needed
  • 1 box of grape or cherry tomatoes

Instructions

  1. In a medium saucepan fill with water add the lentils. Bring to a boil and reduce to a simmer for 20-40 minutes. Drain and set aside in a medium bowl. Cool.

  2. Combine the lentils, artichokes, celery, onion, parsley and mint.

  3. Add the oil, vinegar, zest, salt and pepper. Gently mix.
  4. Make two slits into the tomato, (being careful not to reach the bottom) and gently spread with your fingers, and add filling.
  5. Drizzle olive oil on top. (optional)
  6. Served chilled on a platter or as a salad on individual plates.