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Kale and Lentils Dolmas
Kale and Lentils Dolmas
4.5
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What about trying a different recipe with your kale and lentils? This is an easy and healthy recipe for Kale and lentils dolmas made in a big baking form instead of many small ones. The shape resembles more a terrine. It is stuffed with lentils, gorgonzola cheese, carrots and onion.

Ingredient List for 6 servings:
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1 Kale
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200 gr Lentils
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2 Carrots
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100 gr Gorgonzola cheese
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100 gr Smokes bacon
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1 Onion
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1 Garlic clove
Oven temperature:
170 degrees Celsius
Instructions:
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Take away the first layers of the leaves of the kale. Then take away the others one by one.
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Cut away the central part of each leaves.
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Boil in water in a casserole for 10 minutes. Drain away the water.
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Cut the core of the kale, carrots, onion and garlic clove in small pieces.
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Cook the lentils according to instructions on the packages with the onion, garlic clove, carrots and kale core pieces.
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Drain the lentils.
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Cut the gorgonzola in pieces and add in the hot lentils and mix.
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Start the oven at 170 degrees Celsius.
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Cover a rectangular baking form with the bigger Kale leaves. Make sure you have leaves that hangs well over the edges.
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Pour evenly a layer of lentils in the form. Sprinkle some bacon on top.
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Add a new layer of cabbages. Line more of the lentils and bacon. Repeat until the form is full.
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Close the leaves on top of the last layer.
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Place in the middle of the oven for 30 minutes.
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Take out from the oven and turn upside down on a serving plate.
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Cut in large slices and serve together with a fresh green salad.
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