Armenian lentil and vegetable dolma for Lent

Ingredients

• 240 ml of chickpea
• 240 ml of beans
• 240 ml of lentils
• 240 ml of bulgur (or crushed wheat)
• 240 ml of rice
• 2 to 3 onions
• 200 g of sunflower (or hemp) oil paint
• 1 teaspoon of black pepper
• 1 tablespoon of finely ground red chili pepper
• 6 to 7 tablespoons of tomato paste
• salt to taste
• 1 tablespoon of dried basil
• 1 tablespoon of dried lemon balm
• 1 head of sour cabbage (sauerkraut in leaf form)

Soak the beans, lentils, and chickpeas for at least 8 hours, changing the water several times.

Add the bulgur and rice, then rinse everything together.

Chop the onions, not too finely, and then sauté them until softened.

Once the onions are softened, add the salt, pepper, 4 tablespoons of tomato paste, and the dried herbs.

Please come back in about two minutes.

Add the chopped onions to the soaked legumes in a large bowl and mix well.

Add a glass of boiling water and let it sit for half an hour so that the filling becomes softer.

Spread the filling evenly among the sour cabbage leaves.

Place the rolls in a saucepan.

Mix 3 tablespoons of tomato paste with plenty of water, and pour over the buns, ensuring they are fully coated and extend beyond the edges by about two fingers.

Place a heavy plate on top.

Cook for approximately 4 hours over low heat, until everything is cooked through.

Serve cold or hot, with raw onion and vinegar-dressed vegetables.