User Login
Kale and Lentils Dolmas
Kale and Lentils Dolmas
4.5
2 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
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:
Button
1 Kale
Button
200 gr Lentils
Button
2 Carrots
Button
100 gr Gorgonzola cheese
Button
100 gr Smokes bacon
Button
1 Onion
Button
1 Garlic clove
Oven temperature:
170 degrees Celsius
Instructions:
Button
Take away the first layers of the leaves of the kale. Then take away the others one by one.
Button
Cut away the central part of each leaves.
Button
Boil in water in a casserole for 10 minutes. Drain away the water.
Button
Cut the core of the kale, carrots, onion and garlic clove in small pieces.
Button
Cook the lentils according to instructions on the packages with the onion, garlic clove, carrots and kale core pieces.
Button
Drain the lentils.
Button
Cut the gorgonzola in pieces and add in the hot lentils and mix.
Button
Start the oven at 170 degrees Celsius.
Button
Cover a rectangular baking form with the bigger Kale leaves. Make sure you have leaves that hangs well over the edges.
Button
Pour evenly a layer of lentils in the form. Sprinkle some bacon on top.
Button
Add a new layer of cabbages. Line more of the lentils and bacon. Repeat until the form is full.
Button
Close the leaves on top of the last layer.
Button
Place in the middle of the oven for 30 minutes.
Button
Take out from the oven and turn upside down on a serving plate.
Button
Cut in large slices and serve together with a fresh green salad.
Translate
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.