Grape Leaves Stuffed with Bulgur and Lentil

If you love stuffed grape leaves with rice or rice and meat, you're going love these too.

Ingredients:

1/2 cup lentil, rinsed

2/3 cup bulgur

1 large onion, chopped fine

1/3 cup fresh mint, chopped

1 tbsp dried savory

1 tbsp + 1/4 cup lemon juice

extra virgin olive oil

1 jar grape leaves, drained, stems cut off if needed

salt and pepper to taste

Cook the lentils until tender, drain well. In a small bowl pour boiling water over bulgur and soak for about 30-40 min. Drain well.

In large skillet, heat 1 tablespoon olive oil over medium heat. Add onion and cook, stirring often, until soft, about 3-5 minutes.

I a large bowl combine lentils, bulgur, mint, savory, cooked onion, 1 tbsp lemon juice, salt and pepper to taste.

To fill grape leaves: Place one leaf flat on work surface with veins facing upward. Place 1 tbsp filling in the middle of leaf and fold stem end of leaf up over filling, then fold in sides of leaf over filling and roll up leaf tightly.

Line the bottom  of the pan with 2-3 grape leaves and place stuffed grape leaves. Try to fit them so that there isn’t any space between them. Add water halfway up the pot, then pour 1/4 cup lemon juice and 1/4 extra virgin olive oil over. Cover the leaves with a  plate. 

Cover the pot and simmer on low heat for about 1 hour.

Serve with plain yogurt.