Ingredients:
2 tablespoons coconut oil
1 spring onion, diced
2 large cloves garlic, minced and divided
2½ cups vegetable stock, divided
1 cup red lentils
2 cups spinach or kale, chopped very small
1 cup fresh or frozen peas
½ cup basil leaves
2 tablespoons olive oil
½ lemon juiced
16 large Napa or Savoy cabbage leaves
lemon zest for garnish
cayenne pepper for garnish, optional

Directions:

  1. Heat oil in a medium saucepan over medium heat. Add onion and cook 2-3 minutes, or until just tender. Add half of the garlic, and cook 1 minute more, stirring frequently. Add 2 cups broth and lentils, bring to a boil, reduce heat, and cook, covered, 15-20 minutes, or until tender. Stir in spinach or kale; remove from heat and let cool slightly.
  2. While lentils are cooking, combine peas, basil, olive oil, lemon juice, remaining garlic, and 2 tablespoons water in a blender. Process until smooth and set aside.
  3. Bring a large pot of water to a boil. Drop in cabbage leaves and cook 1 minute, until just pliable. Drain leaves and plunge into ice water. Remove from ice bath and dry.
  4. Place 2 cabbage leaves on top of each other, overlapping by about 3 inches in center. Spoon 2 rounded tablespoons of lentil filling into lower quarter of leaves. Top with a dollop of sauce. Fold bottom edge of cabbage leaf up and roll tightly shut, folding in sides. Place roll, seam-side down on a platter. Repeat with remaining leaves.
  5. Sprinkle with lemon zest and cayenne pepper, if desired, and serve with the rest of the sauce.

Makes 8 Rolls