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 tight...