4 Authentic Middle Eastern Vegetarian Dishes To Make Tonight

WHAT YOU'LL NEED
1 Green or white cabbage, leaves separated
⅔ Cup (4 oz/120 g) green lentils, rinsed
1 Cup (8 fl oz/250 ml) vegetable broth (stock), plus a little extra
1 Onion, finely chopped
Handful chopped parsley leaves
4 Tomatoes, chopped
2 Cloves garlic, finely chopped
Juice of 1 lemon
2 Tablespoons olive oil
1 Teaspoon Lebanese 7-Spice Seasoning
Salt and pepper
1 Tablespoon olive oil
1 Onion, finely chopped
3 Garlic cloves, finely chopped
2 Tomatoes, finely chopped
1½ Teaspoons Tomato Paste (Puree)
⅔ Cup (5 oz/150 g) tomato puree (passata)
1 Teaspoon Lebanese 7-Spice Seasoning

LET'S GET COOKING
Preheat the oven to 400°F/200°C/Gas Mark 6.

Blanch the cabbage leaves in a large saucepan of boiling water for 4 minutes, then drain and rinse under cold water. Set aside.

Add the lentils and vegetable broth (stock) to a saucepan, bring to a boil, then simmer, covered, for 10 minutes, or until cooked through. Add more broth (stock), if necessary. Drain well. Transfer to a bowl and add all the remaining ingredients and mix together. Season with plenty of salt and pepper and set aside.

For the sauce, heat the oil in a large skillet or frying pan over medium heat, then add the onion and garlic and cook until soft but not browned. Add the chopped tomatoes and cook for 2–3 minutes, then add the tomato paste (puree), tomato puree (passata), and 7-spice. Season well and set aside.

Spread out the cabbage leaves on a clean work surface and divide the filling among them. Roll up carefully, tucking in the sides. Gently squeeze the packages to remove any excess liquid and then put them into a deep baking dish and season with salt and pepper.

Pour the sauce over the stuffed cabbage leaves and bake for 30 minutes. Let cool slightly before serving.