The Morbier recipes

Starter | Main Course

Fresh tomatoes stuffed with Morbier

Preparation time : 30 min

Cooking time : 35 min

6 persons


  • 200g Morbier
  • 6 large round tomatoes
  • 300g green Puy lentils
  • 1 bunch of radishes
  • 2 bay leaves
  • 1 tsp ground cumin
  • 1 tbsp wholegrain mustard
  • 1 tbsp balsamic vinegar
  • 1 red onion
  • 2 cloves of garlic
  • 10 chives
  • 1 tbsp of hazelnuts
  • Olive oil
  • Coarse salt

Step 1

Wash and dry the tomatoes.
Slice the top 1/3 off the tomatoes, remove the seeds from the base using a spoon.
Keep the flesh and tops.
Season lightly with salt.
Stand them upside down on kitchen roll and let them drain for 30 minutes.

Step 2

Place the lentils and bay leaves in a pan of salted, cold water and bring them to a simmer.
Cook for 20 to 25 minutes.
The lentils need to be cooked but still firm.

Step 3

Pour the lentils into a bowl and add the olive oil, mustard, vinegar and cumin.
Add the flesh of the tomatoes, and the finely chopped garlic and onions.
Add the washed, dried and chopped chives, the sliced radishes and the Morbier, cut into thin strips.

Step 4

In a dry frying pan, toast the hazelnuts, then crush them and add them to the lentils.
Mix well.

Step 5

Fill the tomato bases with the lentil salad, put the tops back on and serve.


For a warm dish, you can cook the tomatoes in the oven. In this case, do not season the lentils with the vinaigrette. Place the stuffed tomatoes on a baking tray, drizzle with olive oil and cook for 30 minutes at gas mark 6/180°C.