Step 1

Using a sharp paring knife, cut the top off each tomato. With a spoon, core the tomato, leaving only the outer portion. Dice the insides of the tomatoes and set aside.

Step 2

Heat olive oil in a skillet over medium heat. Add onions and cook until beginning to soften, 2-3 minutes. Add mushrooms and cook until softened and they have released most of their liquid, 5-7 minutes. Add garlic and cook for another minute.

Step 3

Add water, chopped tomato innards, dried lentils, thyme, and basil. Turn heat to medium-high until simmering. Lower heat to medium-low and cover. Cook for 30-35 minutes, until lentils are soft. Stir in almonds (if using), salt and pepper.

Step 4

While the lentils are cooking, preheat the oven to 375 F. Coat the bottom of a baking dish or oven-safe skillet with the tomato sauce. Stir in balsamic vinegar, oil, oregano, salt and pepper.

Step 5

Stuff each hollowed-out tomato with lentil mixture. Place stuffed tomatoes in the baking dish and bake for 15 minutes, until tomatoes are starting to soften. Garnish with parsley and serve.