Stuffed Grape Leaves With Lentils, Oregano And Mint

1. 1

   In a large bowl, put together the lentils, leek, onion, bulgur. Add the herbs, salt, pepper 1/2 cup of the olive oil and stir

2. 2

   Take one grape leaf and place it smooth side down, veiny sides up

3. 3

   Place about 1 spoon (depending on how big the leaf is) of the mix at the bottom of the leaf

4. 4

   Fold the sides and then roll the leaf from bottom to top. Repeat with the remaining ingredients

5. 5

   Place a steaming rack in a large pot and arrange the dolmas on the steamer

6. 6

   If you don't have a rack, then cover the bottom of the pot with two layers of vine leaves

7. 7

   Cover with water, add the lemon juice and fix plate in the pot, on top of the dolmas. Boil for about 30 minutes

8. 8

   Serve warm or cold, alone or with some Greek yoghurt

9. 9

   Note: Since vine leaves in brine are particularly strong flavored, it's better to rinse them several times and soak them in water for at least one hour before use.

* Per serving · 4 servings · Values may vary.

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