Yaprak Dolması (Vegan Stuffed Grape Leaves) with Lemon and Dill

Prepare the grape leaves: If using jarred grape leaves, rinse them thoroughly under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for 2-3 minutes until they become pliable. Drain and set aside.

Prepare the filling: In a large bowl, combine the rinsed rice, lentils, chopped onion, parsley, dill, mint, olive oil, lemon juice, dried mint, dried oregano, cumin, salt, and pepper. Mix well.

Stuff the grape leaves: Lay a grape leaf flat, vein-side up, on a clean surface. Place about 1-2 teaspoons of the rice mixture in the center of the leaf, near the stem end. Fold the sides of the leaf over the filling, then roll it up tightly from the stem end to the tip. Repeat with the remaining grape leaves and filling.

Arrange the stuffed grape leaves: Line the bottom of a large pot with a few lemon slices to prevent sticking and add flavor. Arrange the stuffed grape leaves tightly in the pot in layers, seam-side down. Pack them closely together to prevent them from unraveling during cooking.

Cook the grape leaves: Dissolve the vegetable bouillon cube in the water and pour it over the stuffed grape leaves. The liquid should almost cover the top layer of grape leaves. If necessary, add more water.

Place a heatproof plate upside down on top of the stuffed grape leaves to weigh them down and prevent them from floating. This helps them cook evenly.

Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for about 60 minutes, or until the rice and lentils are cooked through and the grape leaves are tender. Check occasionally to ensure there is enough liquid, adding more if needed.

Remove the pot from the heat and let the stuffed grape leaves cool in the pot for at least 30 minutes before serving. This allows the flavors to meld together and the grape leaves to firm up.

Serve: Carefully transfer the stuffed grape leaves to a serving platter. Serve cold or at room temperature with extra lemon wedges and a drizzle of olive oil if desired.