Grape Leaves Stuffed with Lentils and Dried Fruits

Ingredients

1⁄2 cup dry USA lentils, rinsed
1 cup water
2⁄3 cup bulgur
2 cups boiling water
1⁄3 cup minced dried apricots
1⁄2 cup dried currants
1⁄4 cup chopped fresh mint
1 tablespoon chopped fresh summer savory or 1 teaspoon dried
1⁄4 cup lemon juice
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1⁄4 cup olive oil
1⁄3 cup pine nuts
2 cups chopped onion
1 8-ounce jar whole grape leaves, rinsed and blotted dry (about 28 leaves)
1 141⁄2-ounce can vegetable or chicken broth
Lemon slices for garnish
Plain yogurt or sour cream for dipping

Method

Combine lentils and 1 cup water in a saucepan. Bring to a boil. Reduce heat and cover until lentils are tender- about 30 minutes. Drain lentils well and place them in large mixing bowl.

In a small bowl, pour boiling water over bulgur and soak until tender. Drain well. Add bulgur to lentils along with apricots, currants, mint, savory, lemon juice, salt and pepper.

Heat olive oil in a heavy pan. Add pine nuts and stir until nuts are golden. Add nuts to the lentil mixture, reserving the oil in the pan. Add onions to hot oil and cook them for 5 minutes over medium heat. Add onions to the lentil mixture, stirring well.

Preheat oven to 400°F.

Trim any hard stems from grape leaves.

Place a generous tablespoon of filling close to the stem end of each leaf. Fold the leaf base over the stuffing, fold both long leaf edges in over the stuffing to keep it from spilling out and finish rolling up the leaf. Pack stuffed leaves, seam side down, in an ungreased 13 x 9-inch baking dish.

Pour stock into dish. Cover dish tightly with aluminum foil and bake for 30 minutes.

Serve warm, or cover and chill for several hours. Garnish with lemon slices and serve with plain yogurt or sour cream for dipping.

Nutrition: