{"id":6907,"date":"2025-11-12T03:24:19","date_gmt":"2025-11-12T03:24:19","guid":{"rendered":"https:\/\/blossomcoder.com\/forkonaroad\/?post_type=recipes&p=6907"},"modified":"2025-11-12T05:03:08","modified_gmt":"2025-11-12T05:03:08","slug":"spiced-lentils-stuffed-dolmas","status":"publish","type":"recipes","link":"https:\/\/blossomcoder.com\/forkonaroad\/spiced-lentils-stuffed-dolmas\/","title":{"rendered":"Spiced Lentils \u2013 Stuffed Dolmas"},"content":{"rendered":"

Spiced Lentils \u2013 Stuffed Dolmas or Vegan Nachos<\/h3>\n

When I cook a batch of lentils, I love using them in different ways throughout the week. Inspired by the peak of farmers market season, I made stuffed dolmas using seasonal vegetables like zucchini and peppers.<\/p>\n

The\u00a0Spiced Lentils Two Ways<\/span><\/strong><\/a>\u00a0kit makes it easy to bring bold flavor to a variety of dishes\u2014tucked into dolmas, tossed into a vibrant salad, piled onto vegan nachos, or folded into tacos. However you use them, these lentils deliver freshness and versatility in every bite.<\/p>\n

Serves 4-6 \u2013 Cooking Time: 30 minutes (for the lentils) | Cooking Time: 30-40 minutes (if making Dolmas)<\/strong><\/p>\n

Ingredients For the Lentils:<\/strong>
\n1 garlic clove minced
\n1\/2 cup sweet onion diced
\n3\/4 cup chopped fresh herbs (parsley\/cilantro) (reserve for garnish)
\n1 lemon
\n3-4 cups water
\n1 tbsp. tomato paste
\n2 tbsp. extra virgin olive oil, & salt to taste
\n2 tbsp. extra virgin olive oil, & salt to taste<\/p>\n

Lentils: Cooking Time 30-35 minutes<\/strong><\/p>\n

    \n
  1. Wash and rinse the lentils, and heat 2 tbsp. olive oil in a pan<\/li>\n
  2. When the oil is hot, add the onions and garlic, stir fry for 2-3 minutes<\/li>\n
  3. When the onions are translucent, add the tomato paste, and 1 tsp. of the dry spices provided (reserving the rest for dolma sauce if making), stir until the tomatoes darken<\/li>\n
  4. Add the lentils, stir-fry for a minute and then add 3 1\/3 cups of water<\/li>\n
  5. Bring the mix to a boil and then simmer for about 30-35 minutes until the lentils are tender, but not mushy.<\/li>\n
  6. Mix in the fresh herbs, taste to adjust the seasonings, add a splash of lemon juice and set aside<\/li>\n<\/ol>\n

    Ingredients For the Dolmas:<\/strong><\/p>\n

      \n
    • 4 medium sized summer squash\/4 sweet peppers, cut in half and hollowed out
      \n1 garlic clove minced
      \n3\/4 cup crushed tomatoes or 2 large tomatoes grated (discard skin)<\/li>\n
    • 1 tsp. balsamic vinegar & 1 tsp. olive oil, salt to taste<\/li>\n
    • 1 tsp. balsamic vinegar & 1 tsp. olive oil, salt to taste<\/li>\n

    • \nDolmas: Cooking Time 30-40 minutes<\/strong><\/p>\n
        \n
      1. If using squashes; cut them in half, making two, 2-3\u201d pieces from each squash. Trim the top and bottom ends to make a base, scoop out the center, hollowing out the squash. If using peppers, wash and trim the tops, scoop out the seeds.<\/li>\n
      2. Place the tomato in an 8\u201d baking pan, season with salt, balsamic vinegar, olive oil, garlic and the remaining dry spice mix.<\/li>\n
      3. Stuff the hollowed vegetables with the cooked lentils, leaving some space at the top, place them facing up in a tight formation in the baking pan.<\/li>\n
      4. Bake in a 375F oven for 25-35 minutes, the pan sauces will reduce and caramelize, garnish with fresh herbs & serve with the pan sauce.<\/li>\n
      5. You can also serve them cold with a meze lunch.<\/li>\n<\/ol>\n

        Ingredients For the Nachos:<\/strong><\/p>\n

          \n
        • 1\/2 head of cauliflower
          \n1 red onion sliced thinly
          \n1\/2 cup white vinegar
          \n2 tsp. olive oil
          \nsalt to taste
          \nfresh herbs and tomatoes for garnish<\/li>\n
        • fresh herbs and tomatoes for garnish<\/li>\n<\/ul>\n

          Cooking Time Nachos\/Tacos: 35 minutes<\/strong><\/p>\n

            \n
          1. Slice the onions and mix with vinegar & salt and chill for 2-3 hours.<\/li>\n
          2. Trim and cut the cauliflower into large florets, line on a baking pan and drizzle with oil, sprinkle salt and the remaining dry spice mix, bake in a 375F oven for 30-35 minutes flipping the pieces at around 15 minutes mark.<\/li>\n
          3. Assemble the nachos with the roasted cauliflower, the cooked lentils, cheese of your choice, bake for 15-20 minutes. Garnish with fresh herbs, pickled onions and fresh tomatoes.<\/li>\n
          4. Alternatively, heat up some soft tortillas, layer with the roasted cauliflower florets, spiced lentils, pickled onions and fresh tomatoes and enjoy your tacos.<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

            Spiced Lentils \u2013 Stuffed Dolmas or Vegan Nachos When I cook a batch of lentils, I love using them in different ways throughout the week. Inspired by the peak of farmers market season, I made stuffed dolmas using seasonal vegetables like zucchini and peppers. The\u00a0Spiced Lentils Two Ways\u00a0kit makes it easy to bring bold flavor […]<\/p>\n","protected":false},"featured_media":6908,"comment_status":"open","ping_status":"closed","template":"","meta":{"footnotes":""},"recipe_category":[],"recipe_tag":[],"class_list":["post-6907","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nSpiced Lentils \u2013 Stuffed Dolmas - forkonaroad<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blossomcoder.com\/forkonaroad\/spiced-lentils-stuffed-dolmas\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spiced Lentils \u2013 Stuffed Dolmas - forkonaroad\" \/>\n<meta property=\"og:description\" content=\"Spiced Lentils \u2013 Stuffed Dolmas or Vegan Nachos When I cook a batch of lentils, I love using them in different ways throughout the week. 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