Spiced Lentils – Stuffed Dolmas

Spiced Lentils – Stuffed Dolmas or Vegan Nachos

When I cook a batch of lentils, I love using them in different ways throughout the week. Inspired by the peak of farmers market season, I made stuffed dolmas using seasonal vegetables like zucchini and peppers.

The Spiced Lentils Two Ways kit makes it easy to bring bold flavor to a variety of dishes—tucked into dolmas, tossed into a vibrant salad, piled onto vegan nachos, or folded into tacos. However you use them, these lentils deliver freshness and versatility in every bite.

Serves 4-6 – Cooking Time: 30 minutes (for the lentils) | Cooking Time: 30-40 minutes (if making Dolmas)

Ingredients For the Lentils:
1 garlic clove minced
1/2 cup sweet onion diced
3/4 cup chopped fresh herbs (parsley/cilantro) (reserve for garnish)
1 lemon
3-4 cups water
1 tbsp. tomato paste
2 tbsp. extra virgin olive oil, & salt to taste
2 tbsp. extra virgin olive oil, & salt to taste

Lentils: Cooking Time 30-35 minutes

1. Wash and rinse the lentils, and heat 2 tbsp. olive oil in a pan
2. When the oil is hot, add the onions and garlic, stir fry for 2-3 minutes
3. When the onions are translucent, add the tomato paste, and 1 tsp. of the dry spices provided (reserving the rest for dolma sauce if making), stir until the tomatoes darken
4. Add the lentils, stir-fry for a minute and then add 3 1/3 cups of water
5. Bring the mix to a boil and then simmer for about 30-35 minutes until the lentils are tender, but not mushy.
6. Mix in the fresh herbs, taste to adjust the seasonings, add a splash of lemon juice and set aside

Ingredients For the Dolmas:

• 4 medium sized summer squash/4 sweet peppers, cut in half and hollowed out
  1 garlic clove minced
  3/4 cup crushed tomatoes or 2 large tomatoes grated (discard skin)
• 1 tsp. balsamic vinegar & 1 tsp. olive oil, salt to taste
• 1 tsp. balsamic vinegar & 1 tsp. olive oil, salt to taste
• 
  Dolmas: Cooking Time 30-40 minutes
  1. If using squashes; cut them in half, making two, 2-3” pieces from each squash. Trim the top and bottom ends to make a base, scoop out the center, hollowing out the squash. If using peppers, wash and trim the tops, scoop out the seeds.
  2. Place the tomato in an 8” baking pan, season with salt, balsamic vinegar, olive oil, garlic and the remaining dry spice mix.
  3. Stuff the hollowed vegetables with the cooked lentils, leaving some space at the top, place them facing up in a tight formation in the baking pan.
  4. Bake in a 375F oven for 25-35 minutes, the pan sauces will reduce and caramelize, garnish with fresh herbs & serve with the pan sauce.
  5. You can also serve them cold with a meze lunch.

  Ingredients For the Nachos:

  • 1/2 head of cauliflower
    1 red onion sliced thinly
    1/2 cup white vinegar
    2 tsp. olive oil
    salt to taste
    fresh herbs and tomatoes for garnish
  • fresh herbs and tomatoes for garnish

  Cooking Time Nachos/Tacos: 35 minutes

  1. Slice the onions and mix with vinegar & salt and chill for 2-3 hours.
  2. Trim and cut the cauliflower into large florets, line on a baking pan and drizzle with oil, sprinkle salt and the remaining dry spice mix, bake in a 375F oven for 30-35 minutes flipping the pieces at around 15 minutes mark.
  3. Assemble the nachos with the roasted cauliflower, the cooked lentils, cheese of your choice, bake for 15-20 minutes. Garnish with fresh herbs, pickled onions and fresh tomatoes.
  4. Alternatively, heat up some soft tortillas, layer with the roasted cauliflower florets, spiced lentils, pickled onions and fresh tomatoes and enjoy your tacos.