Lentil cabbage rolls

Soak red lentils in water and cook according to the package instructions, adding a bit of turmeric for a subtle flavor and richer color.

When the lentils are ready, season with salt and mix with a little spinach, pieces of sun-dried tomatoes, and fresh herbs (cilantro can be added).

Prepare tomato sauce. It will be smoother if you first remove the skin from the tomatoes: pour boiling water over them and peel off the top layer. Then chop the tomatoes into cubes and set aside.

Finely chop the onion, peel and crush the garlic with the back of a knife. Grease the pan with oil and sauté it for 30 seconds until fragrant. Then add the onion and sauté for another 30 seconds.

Add tomatoes, pepper, paprika, chili and simmer for 2 minutes. Turn off the stove and leave the sauce covered: let it rest.

To wrap the filling in a cabbage leaf, it needs to be dipped in hot water. It will soften and be easier to work with: dip it, dry with a paper towel, wrap the filling. Do this with each one.

Place the cabbage rolls in the still warm sauce and heat them a little.

It can be served with tomato pesto or garlic aioli.