Turkish · Dinner
Stuffed Grape Leaves (GLP-1)
Warm grape leaves rolled around a spiced filling of green lentils, quinoa, herbs, and lemon, simmered in olive oil and broth until tender. Served with thick Greek yogurt mixed with garlic for protein and tang. Still bright with dill, mint, and lemon, naturally gluten-free and built for smaller portions.
$4
25 minsPrep
45 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
378Calories
35.8gProtein
9.9gFat
49.2gCarbs
6.2gSugar
12.1gFiber
580mgSodium
11mgChol
2.4gSat Fat
920mgPotassium
185mgCalcium
5.2mgIron
0.2mcgVitamin B12
19mgVitamin C
vegetarian
gluten-free
high-fiber
protein-rich
low-calorie
low-cholesterol
glp-1
Instructions
1
Prep
Rinse the grape leaves and pat dry; finely chop the onion, dill, mint, and parsley.
2
Simmer
Bring a small pot of water to a boil over high heat, stir in the dry quinoa, cover, and simmer on low for 12 minutes until tender.
3
Build
In a bowl, mix the cooked lentils, simmered quinoa, chopped onion, dill, mint, parsley, half the lemon juice, salt, and pepper until evenly combined.
4
Stuff
Lay each grape leaf vein-side up, place a scant tablespoon of filling near the stem end, fold the sides in, and roll tightly toward the tip.
5
Simmer
Arrange the rolled leaves seam-side down in a small saucepan, drizzle with olive oil and remaining lemon juice, pour in vegetable stock, and simmer covered on low for 35 minutes until tender.
6
Rest
Remove from heat and let the rolls sit covered for 10 minutes until they firm up.
7
Whisk
In a small bowl, whisk the Greek yogurt with the minced garlic and a pinch of salt until smooth.
8
Plate
Arrange the stuffed grape leaves on a plate and serve warm or at room temperature with the garlicky yogurt alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g cooked green lentils
- 2424 grape leaves (about 3.5 oz/100g)
- 1/2 cup90g quinoa, dry
- 11 onion
- 4 tbsp4 tbsp fresh dill
- 4 tbsp4 tbsp fresh mint
- 4 tbsp4 tbsp fresh parsley
- 4 tbsp4 tbsp lemon juice
- 2 tbsp2 tbsp olive oil
- 1 cup240ml vegetable stock
- 2/3 cup160g full-fat Greek yogurt
- 2 clove2 clove garlic
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
