Here is a recipe I created using Black Beluga Lentils and Swiss chard. This is actually a vegetarian recipe, however the lentils and toasted pine nuts give it a very savory and meaty flavor. If you can’t find the black beluga lentils at your store, you can order them right here!
Black Lentil and Chard Stuffed Tomatoes
6 large tomatoes
1 tablespoon salt plus additional to taste
1/4 cup olive oil
1/2 cup pine nuts
1 cup minced yellow onion
4 cups sliced Swiss chard, cleaned and picked
1/2 teaspoon black pepper
1/2 cup vegetable broth
2 cups cooked Black Beluga Lentils
1 cup golden raisins
1/4 cup chopped flat-leaf parsley
2 tablespoons fresh dill, picked, plus extra for garnish
Juice of 1/2 lemon
Slice tops off of tomatoes and hollow out the insides, being careful not to damage the outer walls.
Sprinkle 1 tablespoon salt inside tomatoes, then turn upside down and place on a cooling rack to allow excess juice to drain for at least 1/2 hour.
Preheat oven to 350°F.
Heat olive oil in a large saucepot over medium-high heat and add pine nuts.
Cook until lightly toasted, about 3 minutes, then remove from oil and set aside.
Add yellow onions to same pot, and cook until translucent, about 4 minutes.
Add chard, black pepper and salt to taste, cooking just until wilted, about 2 minutes.
Add vegetable broth, then sauté until most liquid has been reduced, about 7 minutes.
Add remaining ingredients and heat until just warmed through. Stuff tomatoes with this mixture, then place on a baking sheet and bake until tomatoes are warm and tender, about 15 minutes.
Serve garnished with extra fresh dill.
Makes 6 servings