Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Green Lentil | not in our table | 0 |
| Water | not in our table | 0 |
| Bulgur | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 large tomatoes (3 lb)
- 1 1/4 teaspoons salt
- 2 tablespoons lentils (preferably French green lentils)
- 1 1/2 cups water
- 1/4 cup extra-virgin olive oil
- 1/2 cup pine nuts
- 1 large onion, finely chopped
- 1/2 cup bulgur (preferably coarse)
- 1 lb spinach, stems discarded and leaves thinly sliced (4 cups)
- 1/4 teaspoon black pepper
- 1/2 cup golden currants
- 1/3 cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice
Directions
Cut off and discard top third of tomatoes and scoop out insides (leave Shells intact for stuffing), transferring to a sieve set #over a bowl to Drain excess liquid.
Coarsely chop tomato from sieve and reserve for making Braised eggplant.
Sprinkle insides of tomato shells with 1/2 teaspoon salt and drain upside Down on a rack set in a pan while preparing filling.
Simmer lentils in 1/2 cup water in a small saucepan until just tender, 18 to 20 minutes.
Drain in a sieve, then rinse under cold water and drain well.
Heat oil in a 5-quart heavy pot over moderate heat until hot, then cook pine Nuts, stirring, until golden, about 2 minutes. #Transfer with a slotted spoon To paper towels to drain.
Cook onion In oil remaining in pot over moderate heat, stirring occasionally Until softened but not browned, 6 to 8 minutes.
Add bulgur, chard, Remaining 3/4 teaspoon salt, and pepper and cook, stirring, until greens are Wilted, about 2 minutes.
Add remaining cup water, then remove from heat and Let stand, covered, until bulgur is tender, about 30 minutes.
Stir in pine nuts, currants, parsley, dill, lemon juice, lentils, and salt And pepper to taste. Spoon filling into tomato shells.