For stuffed tomatoes with lentils first prepare the filling.
To do this, cook the lentils in a quart of water with salt for about ten minutes. Remove the peel from the ginger, chop and add to the lentils with turmeric and cayenne pepper. Heat butter and fry crumbled chili pepper, cumin and cardamom in it. Add mixture to lentils. Chop coriander, fold in and season the filling with salt and juice of one lemon.
Rinse the tomatoes and chop a lid. Hollow out the tomatoes with a spoon or a teaspoon and season the inside with salt and pepper. Chop dill and sprinkle it into the tomatoes.
Fill with lentil filling and place the tomatoes in a greased ovenproof dish. Pour crème fraîche on each tomato and sprinkle with dill and pepper. Bake in a heated oven at 200 degrees convection 170 degrees , gas mark 3 for about 15 to 20 minutes.
Remove the stuffed tomatoes with lentils from the oven and serve.