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Stuffed tomatoes with black lentils, vegan mayonnaise and a hint of sea flavor

Pelagia & Mary - Greek Appetite
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Prep Time 10 minutes
Cook Time 25 minutes
Course Appetizer, Main Course
Cuisine greek, Mediterranean
Servings 6 tomatoes

Ingredients
  

  • 150 gr boiled black beluga lentils
  • 6 tomatoes
  • 6 tbsp vegan mayonnaise
  • 1 medium onion finely chopped
  • ⅓ bunch of parsley finely chopped
  • 2 sheets of seaweed nori blended (for the sea flavor)
  • black pepper
  • salt optional

Instructions
 

  • Boil the black lentils for about 20-30 minutes or until they are soft, but not melted. Keep in mind that the amount of lentils doubles when boiled.
    So if you have 100g of dry black lentils, you get 200g when they are boiled.
  • Cut the tomatoes horizontally at the point of the stem, remove the inside, chop it finely and keep it aside.
  • In a bowl, put the blended nori leaves, vegan mayonnaise (prepare our super easy and quick recipe), chopped parsley, onion and the inside of the tomatoes in a bowl, season with (salt) pepper and mix.
  • Stuff the tomatoes with this mixture and serve as an appetizer or main course.
    If you want an extra yummy vegan side idea: serve with baked potatoes topped with blended nori.
Keyword black lentils, nori, tomatoes, vegan