Lentil-Stuffed Tomatoes

• 1 cup dry lentils
• 14 cup green onion, sliced
• 14 cup radish, sliced
• 12 cup plain yogurt
• 2 tablespoons fresh basil, chopped or 1 teaspoon basil leaves
• 1 tablespoon lemon juice
• 2 teaspoons oil
• 12 teaspoon salt
• 14 teaspoon pepper
• 1 cup tofu, cubed, drained
• 4 medium tomatoes

1. In a large saucepan, cook lentils in boiling water 30-35 minutes or until tender; drain.
2. In medium bowl, combine lentils, green onions, and radishes.
3. In small bowl, combine yogurt, basil, lemon juice, oil, salt and pepper; blend well.
4. Spoon dressing over lentil mixture; toss gently.
5. Cover; refrigerate 45 minutes or until thoroughly chilled.
6. Just before serving, stir in tofu.
7. Cut tomatoes into 4 wedges, being careful not to cut through stem end.
8. Serve in tomatoes; garnish with basil leaves and lemon slices, if desired.

lentils, green onion, radish, yogurt, fresh basil, lemon juice, oil, salt, pepper, tomatoes

Taken from www.food.com/recipe/lentil-stuffed-tomatoes-375646 (may not work)