Prepare these tomatoes to serve as a side dish with oven-cooked meals.


The amount of salt in canned legumes varies from brand to brand, so be sure to check the sodium value in the Nutrition Facts table. Draining and rinsing them before use removes about 50% of the sodium.

They can be stuffed up to 4 hours in advance, refrigerated, then heated (allow a longer heating time in this case).

Makes 4 servings
Cooking time: n/a


  • 4  firm tomatoes  4
  • ¼ cup  finely chopped celery  60 mL
  • 1 tbsp  finely chopped onion  15 mL
  • 1 tbsp  finely chopped green bell pepper  15 mL
  • ½ tsp  curry powder  2 mL
  • 1 cup  rinsed drained canned brown lentils  250 mL
  • 1 tbsp  freshly grated Parmesan cheese  15 mL 
  • 6- or 12-cup muffin pan


  1. Preheat oven to 400◦ F (200◦ C)
  2. Core tomatoes and cut a thin slice from the top of each. Scoop pulp and juice into a skillet and mash pulp. Place tomato shells cut side down on a paper towel to drain.
  3. Add celery, onion, green pepper and curry powder to tomato pulp and juice. Cook, stirring, over medium heat for about 5 minutes or until vegetables are tender. Add lentils and cook, stirring, until mixture is thickened.
  4. Spoon lentil mixture into tomato shells. Sprinkle with Parmesan. Place stuffed tomatoes in 4 muffin cups. Set muffin pan on a baking sheet.
  5. Bake in preheated oven for 10 minutes or until heated through.


Canada’s Choice per Serving: ½ Carbohydrate, ½ Meat & Alternatives

Recipe reprinted with permission from Canada’s 250 Essential Diabetes Recipes, Sharon Zeiler, Robert Rose Inc., 2011.

Nutritional Information

Per Serving
Calories 86
Total fat 1 g
Saturated fat 0 g
Cholesterol 1 mg
Sodium 221 mg
Carbohydrates 15 g
Fiber 4 g
Protein 6 g

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