Tomatoes Stuffed With Lentils!

• 1/2 cup uncooked white rice
• 1 1/2 cans of lentil soup
  
• 2 tablespoons butter
• 1 onion, chopped
• 1 tablespoon chopped cilantro
• salt to taste
• ground black pepper to taste
• 8 medium tomatoes
• 2 tablespoons vegetable oil
• 1 clove crushed garlic

Warm lentil soup in a pan.

Then melt butter in a saute pan. Add onions and saute until golden brown over medium/low heat. Add lentil soup and cilantro. Add salt and pepper to taste.

Slice the tops off tomatoes. Scoop out the middles, and save. Fill tomato shells with lentil mixture. Stand in a baking dish.

Chop tomato middles, and place in a small bowl. Mix in oil and garlic. Pour around the stuffed tomatoes.

Bake in a preheated 450 degree F (230 degree C) for 10 to 15 minutes. Remove from oven, and serve.