Tomatoes stuffed with Bulgur and Pine Nuts

Slice the top off each tomato and scoop out the interior with a spoon, leaving a ½-inch shell; reserve the scooped flesh. Sprinkle the inside of each tomato shell with salt and invert on a paper towel-lined plate to drain while preparing the filling.

Rinse the French green lentils and combine with 1½ cups water in a small pot. Bring to a boil over high heat, then reduce to a simmer and cook until just tender but still intact, about 20-25 minutes. Drain any excess liquid and set aside.

While the lentils cook, heat ¼ cup extra-virgin olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until softened and golden, about 5-7 minutes.

Chop the reserved tomato flesh into small pieces, discarding excess juice and seeds. Add the chopped tomato flesh to the skillet with the onion and simmer for 3-4 minutes to reduce slightly.

Stir in the bulgur and cooked lentils, mixing well to combine. Remove from heat and let stand for 5 minutes to allow the bulgur to absorb the liquid.

Toast the pine nuts in a dry skillet over medium-low heat, stirring frequently until lightly golden and fragrant, about 3-4 minutes. Transfer to a plate and set aside.

Add the sliced spinach to the bulgur mixture in the skillet and stir over medium heat until the spinach is wilted, about 2-3 minutes.

Remove from heat and fold in the toasted pine nuts, golden currants, chopped parsley, chopped dill, lemon juice, and remaining ¼ teaspoon black pepper. Taste and adjust seasoning with additional salt if necessary.

Preheat the oven to 375°F. Pat the tomato shells dry with paper towels and arrange them upright in a lightly oiled baking dish.

Divide the bulgur filling evenly among the tomato shells, mounding it slightly and pressing gently to pack it in. Cover the baking dish loosely with foil.

Bake for 30-35 minutes until the tomatoes are tender but still hold their shape and the filling is heated through.

Remove from the oven and let rest for 5 minutes before serving. Serve warm or at room temperature, drizzling with any pan juices if desired.