Turkish Lentil & Bulgur Stuffed Tomatoes with Walnut-Pomegranate Drizzle

Ingredients

• 2 whole large beefsteak tomatoes, halved horizontally, seeds scooped out
• 0.5 cup red lentils, dried
• 0.33 cup bulgur wheat, fine or medium grain
• 1 cup vegetable broth, low-sodium
• 0.25 cup walnuts, roughly chopped
• 1.5 tbsp pomegranate molasses, or pomegranate juice reduced by half
• 1 tbsp tahini, sesame paste
• 2 cloves garlic, minced
• 0.5 tsp cumin, ground
• 0.25 tsp cinnamon, ground
• 2 tbsp fresh mint, chopped
• 2 tbsp fresh parsley, chopped
• 1.5 tbsp olive oil, extra virgin
• 0.25 tsp sea salt

Instructions

1. 1

   Preheat oven to 400°F. Place tomato halves cut-side up on a baking sheet. Brush insides lightly with 0.5 tbsp olive oil, season with salt and pepper. Bake for 8-10 minutes to pre-cook. Set aside.

2. 2

   In a small saucepan, heat 1 tbsp olive oil over medium heat. Add minced garlic, cumin, and cinnamon. Toast for 30 seconds until fragrant.