Lentil & Rice-stuffed Tomatoes

Lentil & Rice-stuffed Tomatoes

Ingredients:
1/2 cup green lentils, damp for at minimum two several hours
1/2 cup brown rice, washed
3 cups vegetable bouillon
8 medium-large ripe tomatoes
Just one jalapeño pepper, diced
1 cup diced cucumber
1/2 cup cooked corn
A few scallions, sliced
1/3 cup chopped fresh cilantro or parsley
For the dressing
1/4 cup olive oil
1 teaspoon grated lime zest
3 tablespoons fresh lime juice
Sea salt and black pepper
1 clove garlic, minced
Serves 4 or eight

Directions:
1. Drain the wet lentils and desired destination them in a large saucepan with the brown rice and bouillon. bring to a boil, do away with the warm, cover, and simmer for 40-45 minutes, until the rice and lentils are cooked. Drain and cool. Meanwhile, slice the tops off the tomatoes. Thoroughly scoop out the pulp, discarding the seeds still scheduling the flesh for stuffing the tomatoes. Invert tomato shells on paper towels toward drain. Then make the dressing through whisking together the oil, lime zest and juice, salt, pepper, and minced garlic.
2. Carefully stir the jalapeño, cucumber, corn, scallions, and cilantro or parsley into the cold lentil and rice mix together with the reserved tomato pulp and the dressing. Scoop the filling into the vacant tomato cavities, packing them carefully and firmly. Replace the tomato tops. Retain chilled, if creating within progress, however serve at area climate.