Stuffed vegetables and leaf rolls
Inspired by the Ethiopian tradition of lentils seasoned with berbere, these rolls are made by wrapping leftover spiced lentils in collard green leaves and lightly grilling them. Light charring gives the rolls a smoky aroma.
Mix the leftover spiced lentils with the onion, Ethiopian berbere spice blend, salt, and half of the olive oil.
Blanch the collard green leaves in boiling water for 3 minutes, then transfer them to ice water.
Place some lentil filling on each leaf, fold the edges inward, and wrap tightly.
Chill the rolls in the refrigerator for 60 minutes.
Brush the rolls with the remaining olive oil and cook on a hot grill for 12 minutes, until lightly browned on all sides. Drizzle with lemon juice and serve.
Do not wrap the leaves too tightly; the lentils may expand slightly as they heat on the grill.
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