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Stuffed Grape Leaves
Middle Eastern-Inspired
Ingredients:
For the filling
- 120 g (½ cup) red lentils, rinsed
- 100 g (½ cup) uncooked short- or medium-grain rice
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 30 g (½ cup) fresh parsley, chopped
- 15 g (¼ cup) fresh dill, chopped
- ½ tsp ground black pepper
- ½ tsp salt (adjust to taste)
- juice of 1 lemon
For wrapping
- 1 jar grape leaves in brine (30–40 leaves), rinsed — or 1 head green cabbage, core removed and leaves softened by boiling
For cooking
- 3 tbsp olive oil
- juice of 1 lemon
- 240 ml (1 cup) vegetable broth or water
Equipments:
- Large pot with lid
- Large mixing bowl
- Small pot (for lentils)
- Plate (to weight down rolls)
- Skillet (for aromatics)
Soy-Free
Nut-Free
Leftover Friendly
Meal Prep Friendly
Cook once Eat twice
Features:
Soy-Free
Nut-Free
Leftover Friendly
Meal Prep Friendly
Cook once Eat twice
Nutrition:
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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.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
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.
Stuffed Grape Leaves
~10 Rolls
Prep 30 min
Simmer 45–60 min
Ingredients:
For the filling
- 120 g (½ cup) red lentils, rinsed
- 100 g (½ cup) uncooked short- or medium-grain rice
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 30 g (½ cup) fresh parsley, chopped
- 15 g (¼ cup) fresh dill, chopped
- ½ tsp ground black pepper
- ½ tsp salt (adjust to taste)
- juice of 1 lemon
For wrapping
- 1 jar grape leaves in brine (30–40 leaves), rinsed — or 1 head green cabbage, core removed and leaves softened by boiling
For cooking
- 3 tbsp olive oil
- juice of 1 lemon
- 240 ml (1 cup) vegetable broth or water
Features:
Soy-Free
Nut-Free
Leftover Friendly
Meal Prep Friendly
Cook once Eat twice
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.
