Ingredients
- 500 g grape leaves
- 2 onions, finely chopped
- 4 fresh green onions, finely chopped
- 3 garlic cloves, finely chopped
- 400 g lentils
- 300 g rice
- 4-5 tbsp fresh mint, finely chopped
- Salt
- Pepper
- Sweet paprika
- 200 g water
- 1 lemon
- 100-150 g olive oil
Instructions
- Prepare the Grape Leaves:
Wash the grape leaves thoroughly. Blanch them in boiling water for a few minutes, then drain them in a colander and allow them to cool. - Cook the Lentils:
Boil the lentils until just tender, but still firm to the bite (al dente). Drain and set aside. - Prepare the Filling:
Heat the olive oil in a pot over medium heat. Add the onions, green onions, and garlic. Sauté until they soften.
Add the rice, salt, pepper, and sweet paprika. Stir until the rice becomes glossy.
Mix in the mint, lentils, and water, and cook for 2-3 minutes to combine the flavors. Remove from the heat and let the mixture cool for 10 minutes. - Stuff the Leaves:
Take one grape leaf, shiny side down. Place a heaping teaspoon of filling in the center. Fold in the sides and roll tightly into a cigar shape. Repeat with the remaining leaves and filling. - Cook the Dolmades:
Place the dolmades seam-side down in a low pot, snugly packed in layers. Add 1 cup of water.
Slice the lemon into rings and place them on top of the dolmades. Cover with a plate to keep them in place while cooking.
Simmer gently over low heat for 15-20 minutes, depending on how soft you prefer the leaves. - Serve:
Allow the dolmades to cool slightly before serving. Enjoy warm or at room temperature with a drizzle of olive oil and an extra squeeze of lemon if desired.
A Touch of Mediterranean Bliss:
These vegan stuffed grape leaves are a harmonious blend of lentils, rice, and fresh herbs, wrapped in tender grape leaves. Perfect as an appetizer, side dish, or light meal, they embody the heart and soul of Mediterranean flavors. Treat yourself to this wholesome, homemade delight and savor every bite!
