Stuffed Grape Leaves
Middle Eastern-Inspired
Ingredients:
- 120 g (½ cup) red lentils
- 100 g (½ cup) uncooked short- or medium-grain rice
- 160 g (1 medium) onion
- 9 g (3 cloves) garlic
- 30 ml (2 tbsp) olive oil
- 30 g (½ cup) fresh parsley
- 15 g (¼ cup) fresh dill
- 1 g (½ tsp) ground black pepper
- 3 g (½ tsp) salt
- juice of 1 lemon
- 1 jar grape leaves in brine (30–40 leaves), rinsed — or 1 head green cabbage, core removed and leaves softened by boiling
- 45 ml (3 tbsp) olive oil
- juice of 1 lemon
- 240 ml (1 cup) vegetable broth or water
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Soy-Free
Refined Sugar-Free
Nut-Free
Leftover Friendly
Nutrition:
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Trim any thick, tough veins from the grape leaves before filling them — this makes them far easier to roll tightly without tearing.
Instructions:
- Prepare the Leaves: Soak grape leaves in warm water and rinse. Trim any thick veins.
- Cook the Lentils: Simmer 120 g (½ cup) red lentils with 240 ml (1 cup) water for 8–10 minutes until tender but not mushy. Drain excess water.
- Sauté the Aromatics: Heat 2 tbsp olive oil over medium heat. Sauté 1 medium chopped onion for 3–5 minutes. Add 3 minced garlic cloves and cook 1–2 more minutes.
- Make the Filling: In a bowl, combine cooked lentils, 100 g (½ cup) uncooked rice, sautéed onion and garlic, 30 g (½ cup) parsley, 15 g (¼ cup) dill, salt, pepper, and juice of 1 lemon. Mix well.
- Roll: Lay each leaf vein-side up. Add 1–2 tsp of filling, fold in sides, and roll tightly.
- Layer and Cook: Line the bottom of a pot with spare leaves. Arrange rolls seam-side down in snug layers. Drizzle with 3 tbsp olive oil, juice of 1 lemon, and 240 ml (1 cup) vegetable broth. Place a plate on top to weight them down.
- Simmer: Cover and simmer over low heat for 45–60 minutes until rice is fully cooked.
- Serve: Cool slightly and serve warm or chilled with lemon wedges.
Notes: The rice goes in uncooked — it finishes cooking during the simmer and absorbs the lemon-broth liquid. Place a plate or lid directly on the rolls to prevent them from unrolling during cooking.
Storage: Fridge for up to 4 days. Freezes well for up to 2 months. Reheat gently with a splash of water.
Swaps: Use fresh cabbage leaves instead of grape leaves for a heartier version. Add pine nuts or currants to the filling for a more traditional Middle Eastern flavor.
Tips: Roll firmly but not too tight — the rice expands as it cooks and needs room.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The red lentils adds hearty plant protein and body to the dish. The uncooked short- or medium-grain rice adds a neutral, hearty base that soaks up the surrounding flavors. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base.
Stuffed Grape Leaves
Ingredients:
- 120 g (½ cup) red lentils
- 100 g (½ cup) uncooked short- or medium-grain rice
- 160 g (1 medium) onion
- 9 g (3 cloves) garlic
- 30 ml (2 tbsp) olive oil
- 30 g (½ cup) fresh parsley
- 15 g (¼ cup) fresh dill
- 1 g (½ tsp) ground black pepper
- 3 g (½ tsp) salt
- juice of 1 lemon
- 1 jar grape leaves in brine (30–40 leaves), rinsed — or 1 head green cabbage, core removed and leaves softened by boiling
- 45 ml (3 tbsp) olive oil
- juice of 1 lemon
- 240 ml (1 cup) vegetable broth or water
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The red lentils adds hearty plant protein and body to the dish. The uncooked short- or medium-grain rice adds a neutral, hearty base that soaks up the surrounding flavors. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base.
Prep:
Trim any thick, tough veins from the grape leaves before filling them — this makes them far easier to roll tightly without tearing.
Instructions:
- Prepare the Leaves: Soak grape leaves in warm water and rinse. Trim any thick veins.
- Cook the Lentils: Simmer 120 g (½ cup) red lentils with 240 ml (1 cup) water for 8–10 minutes until tender but not mushy. Drain excess water.
- Sauté the Aromatics: Heat 2 tbsp olive oil over medium heat. Sauté 1 medium chopped onion for 3–5 minutes. Add 3 minced garlic cloves and cook 1–2 more minutes.
- Make the Filling: In a bowl, combine cooked lentils, 100 g (½ cup) uncooked rice, sautéed onion and garlic, 30 g (½ cup) parsley, 15 g (¼ cup) dill, salt, pepper, and juice of 1 lemon. Mix well.
- Roll: Lay each leaf vein-side up. Add 1–2 tsp of filling, fold in sides, and roll tightly.
- Layer and Cook: Line the bottom of a pot with spare leaves. Arrange rolls seam-side down in snug layers. Drizzle with 3 tbsp olive oil, juice of 1 lemon, and 240 ml (1 cup) vegetable broth. Place a plate on top to weight them down.
- Simmer: Cover and simmer over low heat for 45–60 minutes until rice is fully cooked.
- Serve: Cool slightly and serve warm or chilled with lemon wedges.
