A delicious recipe for stuffed tomatoes with a filling of lentils and couscous, served with a flavorful romesco sauce. Perfect for a healthy and satisfying meal.
- 8 large tomatoes
- 100 grams of red lentils
- 100 grams of oat flakes or couscous
- 250 grams of oyster mushrooms
- 2 garlic cloves
- mint or spearmint leaves
- olive oil
- sea salt
- for the sauce:
- 4 garlic cloves
- 2 dried peppers
- 30 grams of almonds
- 30 grams of hazelnuts
- 50 milliliters of olive oil
- a dash of apple cider vinegar
- a pinch of pepper
- sea salt
Cook the lentils:
Boil the red lentils for fifteen minutes and, after turning off the heat, add the oat flakes. Clean the mushrooms and cut them into small pieces. Saut with a little oil and the peeled and thickly sliced garlic cloves.
Fill the tomatoes:
Drain the lentils and flakes, add them to the mushrooms and season with salt. Cut off the tops of the tomatoes, creating a lid, and scoop out the insides. Reserve the pulp for the sauce. Fill the tomatoes with the mixture, place them on a baking tray, and bake at 180C for about 10 minutes.
Prepare the romesco sauce:
Soak the dried peppers for a few hours beforehand to scrape out the inner pulp. Alternatively, blanch them for a minute, or use high-quality paprika. Roast three garlic cloves in the oven for 5 minutes. Take the reserved tomato pulp and remove the seeds. Blend the toasted and peeled almonds and hazelnuts with the remaining raw garlic. Add the tomato pulp, roasted and peeled garlic cloves, scraped pulp from the peppers, olive oil, vinegar, pepper, and salt, and blend until you have a well-combined paste.
Assemble the dish:
Remove the tomatoes from the oven and serve them with a dollop of romesco sauce and some fresh mint leaves.