Tomatoes stuffed with Bulgur and Pine Nuts

Ingredients

 * 6 large tomatoes (3 lb)
 * 1 1/4 teaspoons salt
 * 2 tablespoons lentils (preferably French green lentils)
 * 1 1/2 cups water
 * 1/4 cup extra-virgin olive oil
 * 1/2 cup pine nuts
 * 1 large onion, finely chopped
 * 1/2 cup bulgur (preferably coarse)
 * 1 lb spinach, stems discarded and leaves thinly sliced (4 cups)
 * 1/4 teaspoon black pepper
 * 1/2 cup golden currants
 * 1/3 cup chopped fresh flat-leaf parsley
 * 2 tablespoons chopped fresh dill
 * 2 tablespoons fresh lemon juice

Directions

 * 1) Cut off and discard top third of tomatoes and scoop out insides (leave Shells intact for stuffing), transferring to a sieve set #over a bowl to Drain excess liquid.
 * 2) Coarsely chop tomato from sieve and reserve for making Braised eggplant.
 * 3) Sprinkle insides of tomato shells with 1/2 teaspoon salt and drain upside Down on a rack set in a pan while preparing filling.
 * 4) Simmer lentils in 1/2 cup water in a small saucepan until just tender, 18 to 20 minutes.
 * 5) Drain in a sieve, then rinse under cold water and drain well.
 * 6) Heat oil in a 5-quart heavy pot over moderate heat until hot, then cook pine Nuts, stirring, until golden, about 2 minutes. #Transfer with a slotted spoon To paper towels to drain.
 * 7) Cook onion In oil remaining in pot over moderate heat, stirring occasionally Until softened but not browned, 6 to 8 minutes.
 * 8) Add bulgur, chard, Remaining 3/4 teaspoon salt, and pepper and cook, stirring, until greens are Wilted, about 2 minutes.
 * 9) Add remaining cup water, then remove from heat and Let stand, covered, until bulgur is tender, about 30 minutes.
 * 10) Stir in pine nuts, currants, parsley, dill, lemon juice, lentils, and salt And pepper to taste. Spoon filling into tomato shells.

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