Silverbeet and lentil rolls

This delicious silverbeet and lentil rolls recipe is an ideal dish for vegetarians or vegans.



1.Preheat oven to 180°C. Cut the stem from the silverbeet leaves. Bring a pot of salted water to the boil and blanch the leaves. Drain and lay out flat on a clean tea towel.
2.For the filling, gently fry the onion in the oil until cooked, but not coloured. Remove from heat and add the lentils, courgettes, herbs, cumin, salt and pepper. Toss together.
3.On each leaf, place one heaped tablespoon of the filling and roll up to form a neat sausage-shaped roll. Depending on the size of your leaves, you may put a little more filling on. Continue until you have 8 neat rolls and place snugly in a buttered ovenproof dish. If there is filling to spare. scatter it in the dish.
4.Pour about ¾ of the tin of tomatoes over and cook for 30 to 45 minutes – if it’s looking a little dry, pour the remainder of the tomatoes over the rolls. Serve hot or at room temperature.
  • You could add other flavours to the filling, such as feta cheese or Parmesan cheese, sliced, cooked mushrooms or for a real luxury, slices of roasted red peppers.

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