Lentil Stuffed Grape Leaves

I love foods wrapped in fun little packages. Don’t you?

When creating my last gluten-free lentil recipe for the US Dry Pea and Lentil Council I kept going back to grape leaves. Lentils and grape leaves seem like they are made for one another, yet I had never seen a recipe for lentil stuffed grape leaves. Solution? I created it myself! This recipe can be tweaked to contain your favorite foods. It is perfect for summer picnics as it travels well!

Lentil Stuffed Grape Leaves
Makes about 40 grape leaves

Ingredients:
½ cup cooked green lentils
¼ cup chopped kalamata olives
1 grilled eggplant, chopped
salt and pepper to taste
40 grape leaves (about 1 jar)

Directions:
Follow the tutorial in this post using the ingredients listed above. Exclude the lemon juice. Serve at room temperature with your favorite salad. Enjoy!

*NOTE: I have the opportunity to win a swanky Le Creuset set by having the most comments on this post. Please do me a solid and leave me a comment! OH! And the first 500 voters (your comment is a vote for me) who email their mailing address to peasnlentils@edelman.com will receive free dry lentil and pea samples from the US Dry Pea & Lentil Council!

PS- I shared a funny hormone-driven story on Babycenter today. Check it out!