Vegetarian Lentil Stuffed Tomatos

Combine the red lentils and uncooked white rice in a bowl and rinse under cold water until the water runs clear.

Pour the boiling water over the rinsed lentils and rice, then cover and set aside to soak for 10 minutes until the lentils are partially cooked.

Heat the butter and vegetable oil together in a large skillet over medium heat, then add the chopped onions and crushed garlic and sauté until softened and fragrant.

Drain any excess water from the soaked lentil and rice mixture, then add it to the skillet with the onions and garlic, stirring to combine.

Stir in the fresh mint leaves, salt, and ground black pepper into the mixture, then cook for 2-3 minutes to allow the flavors to meld.

Slice the tops off the tomatoes and carefully scoop out the insides using a small spoon, creating hollow tomato shells; chop the removed tomato flesh and set aside.

Divide the lentil and rice filling evenly among the hollowed tomatoes, packing the filling gently into each tomato shell.

Arrange the stuffed tomatoes in a baking dish, scatter the chopped tomato flesh around the base of each tomato, and cover the dish with foil.

Bake in a preheated 350°F (175°C) oven for 25-30 minutes until the tomatoes are tender and the filling is heated through.

Remove the foil and bake for an additional 3-5 minutes if a slightly softened top is desired, then serve warm.