Lenten Koupepia (Stuffed Vine Leaves) with Lentils and Mitsides Glacé Rice

• • 50-60 vine leaves (grape leaves)

For the Filling

• • ½ cup (100g) Mitsides Lentils
• • 1/3 cup (85ml) olive oil
• • 1 cup (150g) finely chopped dry onion
• • ½ cup (45g) finely chopped spring onions
• • 2 cups (220g) coarsely grated carrots
• • 2 cups (290g) coarsely grated dark zucchini
• • 2 cups (160g) coarsely grated mushrooms
• • 1 can (400g) Mitsides chopped tomatoes
• • 1 package (200 ml) Mitsides Passata tomato puree
• • 1 cup (200g) Mitsides Glacé Rice
• • 1 teaspoon natural vegetable powder or 1 Mitsides natural vegetable stock cube
• • 1 heaped tablespoon (2g) dried spearmint
• • 1 well-filled teaspoon (5g) cinnamon
• • 1 ½ teaspoons (12g) salt
• • ½ teaspoon (1g) pepper
• • 1/3 cup (85g) lemon juice
• • 1 cup (50g) chopped parsley

For Baking

• • 1 package (200 ml) Mitsides Passata tomato puree
• • 1/3 cup (85g) lemon juice
• • 2 cups hot water

1. 1. Clean the lentils, removing any small stones or other pulses, and rinse them well. Place them in a bowl and cover with hot water. Set aside for 30 minutes, then drain. Put the lentils in a small pot, add plenty of hot water, and boil for 7-8 minutes. Drain them.
2. 2. Meanwhile, put plenty of hot water in a small pot and add the vine leaves. Let the water come to a boil again, reduce the heat, and boil for 5 minutes. Drain the leaves. In the meantime, heat the olive oil in a frying pan and sauté the dry and spring onions until they become translucent and start to turn golden, about 3-4 minutes.
3. 3. Next, add the vegetables (carrots, zucchini, mushrooms) and the boiled lentils. Stir and continue sautéing for another 4-5 minutes. Add the chopped tomatoes and the Passata tomato puree. Let the mixture come to 1-2 boils. Rinse the rice well until the water runs clear, drain it, and add it to the pan. Stir and add the stock, dried spearmint, cinnamon, salt, pepper, lemon juice, and parsley. Stir for 1-2 minutes and remove the pot from the heat to let the filling cool down.
4. 4. Lay a vine leaf with the dull side facing up on a large glass plate. Place one teaspoon of filling (or more if the leaf is large) near the stem of the vine leaf. Roll the leaf once, then tightly fold in the two edges towards the center. Roll the entire leaf tightly and place it in a large pot. Repeat this process with the remaining vine leaves.
5. 5. Pour the Passata tomato puree, lemon juice, and water over the stuffed leaves (koupepia). If the water doesn't cover the koupepia, add a little more. To prevent the koupepia from unraveling, place a plate on top to act as a weight. Place the pot on the heat, and once the mixture boils, reduce the heat, cover the pot, and simmer the koupepia gently for 40 minutes.