Tomatoes stuffed with Bulgur and Pine Nuts

Description
Contributed by World Recipes Y-Group

This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

Ingredients

 * 6 large tomatoes (3 lb)
 * 1¼ teaspoons salt
 * 2 tablespoons lentils (preferably French green lentils)
 * 1½ cups water
 * ¼ cup extra-virgin olive oil
 * ½ cup pine nuts
 * 1 large onion, finely chopped
 * ½ cup bulgur (preferably coarse)
 * 1 lb spinach, stems discarded and leaves thinly sliced (4 cups)
 * ¼ teaspoon black pepper
 * ½ cup golden currants
 * ⅓ 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 ½ teaspoon salt and drain upside down on a rack set in a pan while preparing filling.
 * 4) Simmer lentils in ½ 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.
 * 7) Transfer with a slotted spoon to paper towels to drain.
 * 8) Cook onion In oil remaining in pot over moderate heat, stirring occasionally Until softened but not browned, 6 to 8 minutes.
 * 9) Add bulgur, chard, remaining ¾ teaspoon salt, and pepper and cook, stirring, until greens are Wilted, about 2 minutes.
 * 10) Add remaining cup water, then remove from heat and let stand, covered, until bulgur is tender, about 30 minutes.
 * 11) Stir in pine nuts, currants, parsley, dill, lemon juice, Lentils, and salt And pepper to taste.
 * 12) Spoon filling into tomato shells.