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Foodie 411

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Middle Eastern Lentil Rolls With Lemon Tahini Sauce

This Recipe Is:

By Dana Treat
WebMD Recipe from Foodily.com

Loosely adapted from The New Whole Grains Cookbook

Ingredients

1/2 cup
Le Puy lentils, (can use plain brown lentils)
1/2 cup
short grain brown rice
1 small
onion, chopped
2 cloves
garlic, minced
1/2 bunch
parsley, chopped
pinch
cayenne pepper
1 teaspoon
dried oregano
2 tablespoons
fresh lemon juice
1 tablespoon
mild vinegar, (such as apple cider)
2 bunches
large-leaved collard greens, about 24 leaves
1/2 cup
tahini
2 cloves
garlic, roughly chopped
1/2 cup
lemon juice
1/4 cup
water
1/2 teaspoon
salt, or more to taste
olive oil
salt and freshly ground pepper

Instructions

Place the lentils in a small saucepan and cover with cold water by 2 inches. Bring to a boil and reduce heat slightly so the water stays at a gentle boil. Cook the lentils until they are tender, but not mushy, about 20 minutes. Taste to make sure they are done. Drain and set aside.
Bring a medium size pot of water to boil. Add about a teaspoon of salt and then add the rice. Give mixture a good stir, then allow to cook, keeping the water at a boil, until done but with a little bit of a bite, about 30 minutes. Drain and set aside.
Place a medium saute pan over medium heat. Add just enough olive oil to cover the bottom of the pan and add the onion. Cook until the onion begins to soften and then add the garlic. Cook for 3 minutes, then add a good pinch of salt, the cayenne pepper, oregano, and a couple of grinds of black pepper. Cook for mixture for 1 minute. Add the parsley, give it a good stir and remove from the heat. In a bowl, mix the sauté with the rice, lentils, lemon juice and another good pinch of salt.
(This mixture can be made one day ahead and refrigerated, covered.)
Bring a large pot of water to a boil, and add the vinegar and a teaspoon of salt. Cut the collards in half along the stem, removing the stem and discarding it. Drop the leaves in the boiling water and stir for 2-3 minutes, until softened and bright green. Drain and rinse in cold water immediately. Shake each leaf off and lay on a kitchen towel to blot dry.
Take two roughly same-sized pieces and overlap them slightly. Scoop a couple of tablespoons of the rice mixture and place right where the leaves overlap. Fold the sides in and then roll up the leaves, cigar-style. Place on a serving platter seam-side down. Serve at room temperature.
For the sauce, put the tahini, garlic, and lemon juice in the work bowl of a food processor. Process until smooth, stopping and scraping down the sides as necessary. Add the water and the salt and process to make a pourable sauce. Serve with the rolls.

Reviewed July 16, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com