Cheesy Lentil and Black Rice Sorrel Rolls







A recipe allowed in a / diet.

Garden sorrel is not often used in the kitchen, but we’re here to change that. We’ll use its leaves to wrap (or roll, for that matter) a lentil and black rice mixture. You can easily transform this into a vegetarian dish if you’re using vegetarian parmesan (so, no animal rennet) or some other cheese.

Nutritional Chart

Calories: 285 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 11 g
  • 7 g
  • 47 g

Ingredients Needed for Cheesy Lentil and Black Rice Sorrel Rolls

20 ounces of garden sorrel leaves
½ cup green lentils, boiled
1 cup black rice, boiled
2 garlic cloves, crushed
2 teaspoons of fresh mint, chopped
½ cup cottage cheese
1 tablespoon olive oil
1 cup basil marinara sauce
¼ cup parmesan, grated

How to Make Cheesy Lentil and Black Rice Sorrel Rolls

  1. Fill a medium-sized pot halfway with water and bring it to a boil.
  2. Add the garden sorrel and boil it for 2 minutes. Transfer the leaves on a plate and set them aside.
  3. Add the lentils, black rice, garlic, mint, cottage cheese, and olive oil to a bowl. Season with salt and pepper and mix until even.
  4. Wrap approximately 1 tablespoon of rice mixture in a garden sorrel leaf. Do the same with the remaining leaves and rice composition. We’ve ended up with 20 rolls, but your numbers may vary slightly.
  5. Transfer the rolls to a baking dish. Pour the marinara sauce over them and top with grated parmesan.
  6. Bake for 45 minutes at 360⁰F/180⁰C.

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