Swiss chard rolls with lentil bolognese

Ingredients

• ½ cup cooked lentils (about 100 g)
• ⅛ teaspoon thyme
• 1 garlic clove, germ removed
• ¼ celery stalk
• ½ medium carrot
• ½ medium onion
• 1 tablespoon double-concentrated tomato paste
• 30 ml red wine
• ½ teaspoon liquid smoke (optional)
• ⅛ teaspoon black pepper
• ¼ cup soy milk
• 1 bay leaf (optional)
• ⅛ teaspoon salt
• 2 tablespoons olive oil
• ¼ cup water
• 8 red Swiss chard leaves
• A few black olives, to serve
• A few sun-dried tomatoes, to serve

Missing an ingredient?

• What to use instead of olive oil
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• What to use instead of black pepper
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• What to use instead of thyme
• What to use instead of carrots

Instructions

1. Sauté the lentils over medium heat with 1 tablespoon of the oil, the thyme, the chopped garlic and a pinch of salt for 7-8 minutes, until dry and separate.
2. Finely chop the onion, celery and carrot.
3. Cook the onion gently in a pot with 1 tablespoon of olive oil. Add the celery, carrot and salt and mix.
4. Add the lentils and stir well.
5. Pour in the wine, tomato paste, liquid smoke and pepper and let it reduce for 3-4 minutes.
6. Add the soy milk, bay leaf and water and turn the heat to high. When it starts to boil, lower the heat and cover.
7. Simmer for 20 minutes, taste and add salt if needed. If you want it thicker, cook it uncovered for 10 more minutes.
8. What's in the pot is the lentil bolognese (a little over 1½ cups).
9. Wash the chard leaves, cut off the toughest part and blanch them: 1 minute in boiling water and straight into a bowl of very cold water.
10. Fill the leaves with the bolognese and roll them up.
11. Sear them on a griddle over high heat, half a minute per side, just enough to brown them slightly.
12. Arrange them on a serving dish with the olives and the sun-dried tomatoes, chopped. If you like, serve them on a layer of plant-based béchamel.

Nutrition facts

Approximate, per serving (about 88 g). Calculated with data from USDA FoodData Central.