10-20 small to medium tomatoes-on-the-vine
1 cup uncooked red lentils
1 cup Pretzel Crisps®, roughly broken up (your choice of flavor but I prefer the Honey Mustard and Onion)
2 cups carrots, small diced
2 cups baby Portobello mushrooms, small diced
1.5 cups sweet yellow onions, small diced
3 cups Lacinato kale (or your favorite leafy green), chopped
3 cloves garlic, minced
1/2 tablespoon extra-virgin olive oil
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon ground coriander
1 tablespoon fresh lemon juice
Salt and pepper to taste


  1. To start, bring a small pot of lentils to boil in plenty of water and simmer for about 8 minutes. Drain lentils into a mixing bowl and set aside.
  2. While lentils cool, prepare other ingredients – dice carrots, mushrooms and onions. Mince the garlic and chop the kale. Coarsely break up Pretzel Crisps®. In a sauté pan, heat up some olive oil over medium heat. Add the onions, garlic and mushrooms and cook for about 2-3 minutes until the onions start to get translucent and mushrooms soften a little. Add smoked paprika, cayenne pepper, onion powder and ground coriander and mix well. Add kale and sauté until kale wilts nicely. Season with salt and pepper to taste. Turn heat off, add lemon juice and mix well. Remove vegetables and place in a separate bowl to cool before adding to lentil and quinoa mixture.
  3. Using a paring knife, core the tomatoes then remove all the seeds and juices. To cook, start by preheating oven to 370 degrees Fahrenheit. Mix the vegetables with lentils and pretzels in mixing bowl. Stuff each tomato generously and place on a baking sheet lined with parchment paper. Sprinkle ground nuts on the tops of each stuffed tomato and drizzle with some extra-virgin olive oil.
  4. Bake in the oven for 20-25 minutes until tomatoes have softened slightly and some skin starts to pull away.