Stuffed Grape Leaves With Lentils, Oregano And Mint

• 1 jar vine leaves
• 1 cup boiled lentils
• 1 cup olive oil
• 1 pinch onion, thinly chopped
• the juice of 1/2 lemon
• 2 to 4 teaspoons bulgur
• Dash dried oregano
• Dash dried mint
• Dash salt and pepper

1. In a large bowl, put together the lentils, leek, onion, bulgur. Add the herbs, salt, pepper 1/2 cup of the olive oil and stir
2. Take one grape leaf and place it smooth side down, veiny sides up
3. Place about 1 spoon (depending on how big the leaf is) of the mix at the bottom of the leaf
4. Fold the sides and then roll the leaf from bottom to top. Repeat with the remaining ingredients
5. Place a steaming rack in a large pot and arrange the dolmas on the steamer
6. If you don't have a rack, then cover the bottom of the pot with two layers of vine leaves
7. Cover with water, add the lemon juice and fix plate in the pot, on top of the dolmas. Boil for about 30 minutes
8. Serve warm or cold, alone or with some Greek yoghurt
9. Note: Since vine leaves in brine are particularly strong flavored, it's better to rinse them several times and soak them in water for at least one hour before use.

vine, boiled lentils, olive oil, onion, lemon, bulgur, oregano, mint, salt

Taken from food52.com/recipes/29512-stuffed-grape-leaves-with-lentils-oregano-and-mint (may not work)