Dolmadakia (vine leaves) stuffed with rice and lentils

The well known "fake" (since there is no meat in) dolmadakia in a different version thanks to the addition of lentils and tomato. This last bit, actually, reminds me of the delicious Cypriot dolmadakia, the "koupepia". Anyway, this is a great meze for all seasons but also ideal during the fasting periods because it will go perfectly well with various of your main Lenten meals and I'm sure you will enjoy them. I would like to mention here that for a recipe like this in Greece, usually, we use a short-grain type of rice called "Carolina". You have to find a variety appropriate for stuffings, which will not be very sticky or soggy after cooking. Usually this kind of rice has to be thoroughly rinsed under running water before used so most of the starch will be discarded

Recipe adapted from Myrssini Lambraki,

a well known Head Cook and food writer in Greece

Ingredients (for 6-8)

For the dolmadakia:
2 cups of green lentils, boiled and drained
1/2 cup of rice, appropriate for stuffings (see note on top)
2 large yellow onions, grated
2 whole tinned tomatoes, finely chopped (I used only 1 large fresh tomato, grated)
1 tbsp of flat-leaf parsley, finely chopped (I used dill, finely snipped)
1 tbsp of fresh spearmint, finely chopped
1 cup good quality of olive oil
salt
pepper
1Kg of fresh vine leaves (or tinned or from a jar in brine)
A few extra vine leaves for the bottom of the pot (if needed)
500ml of water

For the sauce:
1/2 a cup of good quality olive oil
2 whole tinned tomatoes, finely chopped (I used 1 large fresh tomato, grated)
2 spring onions, finely chopped
1 pinch of ground cumin (optional - I used it)
salt
pepper

Method:
In a large mixing bowl put all the ingredients of the stuffing with half of the olive oil and stir well.

If you use fresh vine leaves you need to blanch in boiling water for 3-4 minutes, then drain, pat dry and discard the stem. If you use tinned or jarred leaves rinse well under cold running water, drain and pat dry.

For the sauce, in a non-stick frying pan warm the oil on medium heat and gently sauté the spring onions, stirring with a wooden spoon until soft. Add the tomato, season with salt and pepper and leave to cook for a few minutes until most of the liquids are evaporated without drying out the sauce. Take off the heat, add the cumin (if used) and stir. Leave aside to cool.

For the dolmadakia, lay a vine leaf on a flat surface with the side where the stem was towards you and the shiny side of the leaf facing down. Place a heaped teaspoon of stuffing in the centre. First flip the stem side over the stuffing and then fold the sides inwards and roll up firmly but not too tight.

Continue in the same way until all the stuffing is used. If there are any leaves left, lay them in the bottom of a wide pot along with the extra leaves I mention in the ingredients. One-two layers of leaves in the bottom will be enough.

When all the dolmadakia are rolled, place a first layer of them closely side by side in the pot (seam side down). Spoon half the tomato sauce over the dolmadakia and then lay the second layer. Spoon the rest of the tomato sauce on top and drizzle with the rest of the olive oil.

Add the water in the pot and cover the dolmadakia with a heavy plate so to keep them stable, preventing them from moving around and falling apart while cooking.

Cover with the lid and cook on low heat for 35-45 minutes.

Dolmadakia can be served warm or even cold. Next day they taste even better.