Makes 6 to 8 rolls
2 Tbs. coconut oil
1/2 small red onion, diced
2 large garlic cloves, pressed
2 1/2 cups vegetable broth
1 cup red lentils
2 cups spinach, chopped small
1 cup lightly cooked green peas, or frozen and thawed green peas
1/2 cup basil leaves
2 Tbs. olive oil
1/2 lemon, juiced
12 to 16 large napa leaves
Lemon zest for garnish (optional)
Cayenne pepper for garnish (optional)
- Heat oil in a medium saucepan and cook onion for 2 to 3 minutes, until just tender. Add half of the garlic and cook for 1 minute, stirring. Add 2 cups of the broth and lentils; bring to a boil, reduce heat and cook, covered, for 15 to 20 minutes until tender, adding a small amount of the remaining broth if needed. Stir in spinach, remove from heat and let cool slightly.
- While lentils are cooking, make pesto: combine peas, basil, olive oil, lemon juice, remaining garlic, and 2 tablespoons water in a blender and process until smooth. Set aside.
- Bring a large pot of water to a boil. Drop in napa leaves and cook for 1 minute, until just pliable. Immediately drain leaves and plunge into ice water. Remove from ice bath and pat dry thoroughly.
- To assemble rolls, place two napa leaves on top of each other, overlapping by about 3 inches in the center, on a flat surface. Spoon 2 rounded tablespoons of filling into lower 1/4 of the leaves. Top with a dollop of sauce. Fold bottom edge of napa leaf up, and roll tightly shut, folding in sides. Place roll, seam side down, on a platter. Repeat with remaining leaves.
- Sprinkle with lemon zest and a sprinkle of cayenne pepper, if desired, and serve, with sauce on the side for dipping.