Mediterranean Heart Tomatoes Stuffed with Lemon Lentils, Whipped Ricotta and Crunchy Pine Nuts

Instructions

1. 1

   Preheat the oven to 200°C / 400°F. Slice the tops off the tomatoes, reserving them as lids if desired, and carefully scoop out the pulp and seeds with a spoon. Roughly chop the removed pulp and set aside. Place the tomatoes in a baking dish, brush with 1 tablespoon olive oil, season with a pinch of salt and pepper, and bake for 10 minutes at 200°C / 400°F so they begin to soften.

2. 2

   Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Sauté the red onion for 4 minutes until tender. Add the garlic and cook 30 seconds more. Stir in the reserved tomato pulp, capers, green olives, dried oregano, half of the lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon salt, and black pepper. Cook for 5 minutes until the mixture loses some of its moisture.

3. 3

   Add the cooked lentils, breadcrumbs, half of the parsley, all of the mint, and the honey if using. Mix well and cook 2 minutes more so the filling holds together but stays moist. Remove from the heat and fold in the crumbled feta cheese.

4. 4

   In a bowl, whip the ricotta with the Greek yogurt, 1 tablespoon olive oil, the remaining lemon juice, the remaining lemon zest, and a pinch of salt until light and creamy. Set aside.

5. 5

   Toast the pine nuts in a small skillet over medium-low heat for 2 to 3 minutes, stirring often, until golden. Remove immediately so they do not burn.

6. 6

   Fill the pre-baked tomatoes with the lentil mixture, pressing gently so they are nicely packed. Drizzle with the final tablespoon of olive oil and bake again for 20 to 22 minutes at 200°C / 400°F, until the tomatoes are tender and the filling is lightly golden.

7. 7

   Serve each tomato with a generous spoonful of whipped ricotta on top or alongside. Finish with the toasted pine nuts and the remaining fresh parsley. If you reserved the tomato tops, place them decoratively when serving.