Barley and lentil vegan stuffed grape leaves for travel or home tapas.
Course Appetizers u0026amp; Tapas, Lifestyle
Cuisine Mediterranean
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 8servings
Calories 300kcal
Ingredients
Hulled Barley – 2 cups
French Lentils – 1 ½ cups
Water or Broth – 4 cups for the barley and 3 cups for the lentils
Olive oil – 2 tbsp for filling, more for brushing
Cinnamon – 2 tbsp
Salt and Pepper– to taste
Lemon juice – from 1 large lemon
Grape Leaves – 15 oz jar
Instructions
In two separate pots, bring the water or broth to a boil, 4 cups for the barley and 3 cups for the lentils. Cook until tender and most of the liquid absorbed. About 30 minutes.
Once the barley and lentils have been cooked and slightly cooled, you are ready to marry them together into a vegan filling.
Salt and pepper to taste. Add cinnamon, 2 tablespoons of olive oil, and lemon juice. Mix well.
Roll the grape leaves with stuffing. Place on a baking sheet, brush with olive oil.