Ingredients:

½ C uncooked basmati rice
1 onion, chopped
1 Clove crushed garlic
½ C red lentils
1 tbsp chopped mint
salt & Pepper to taste
1 C boiling water
8 medium tomatoes
2 tbsp butter
2 tbsp olive oil

Rinse rice and lentils. Place in a small saucepan and stir in boiling water. Cover and cook 10 minutes over medium heat. Melt butter in a sauté pan. Add onion and sauté until golden brown. Add lentil mixture and mint. Season generously with salt & pepper. Slice the tops off the tomatoes, and reserve. Scoop out the middles and reserve. Fill tomato shells with lentil mixture, and replace tops. Stand in a baking dish. Chop reserved tomato middles, and place in a small bowl. Mix in oil and garlic. Pour this mixture around the stuffed tomatoes. Bake in preheated oven at 450 degrees for 10-15 minutes. Remove from oven and serve. Enjoy !