Stuffed Tomatoes with Rice & Lentils | Greek Vegan Gemista with Fakorizo

stuffed tomatoes

  Ingredients List:

  • 6 large tomatoes
  • 1 cup rice
  • 2 cups canned lentils
  • 6 mushrooms 
  • 1 onion
  • Bunch of parsley
  • Bunch of dill
  • 1/3 cup Greek extra virgin olive oil
  • Salt & pepper to taste
 

Method:

  1. Pre-heat oven to 400*f / 200*c
  2. In a food processor, chop onion, dill & parsley
  3. In a large bowl, add rice and lentils
  4. Add chopped herb mixture from food processor to rice mixture
  5. Finely chop mushrooms and add to rice mixture
  6. Drizzle a little olive oil over rice mixture, season and set aside
  7. Carefully top and hollow out tomatoes and place pulp in food processor
  8. Puree tomatoes into pulp and add to rice mixture
  9. Carefully add slits to tomatoes on the bottoms and sides to allow rice to cook (see video)
  10. Add remaining rice & lentil mixture around stuffed tomatoes, drizzle with olive oil and cover with aluminum foil
  11. Bake @ 400*f for 1 hour covered and about another 30 minutes uncovered until tops are browned

 

Notes & Tips:
  • Makes 4-6 servings
  • Serve as vegan main or side
  • Serve with feta cheese & fresh Greek bread