Collard Lentil Pinwheels

This is a fun recipe that you can make with your whole family. Collard lentil pinwheels are a great way to get those proteins and eat those greens. They are vegan and naturally gluten-free. Plus, they are packed with big flavors. They work great as a kid and family friendly (and lunchbox friendly) snack, side or an appetizer and are super fancy like something you would find at a fine dining restaurant. Go impress someone!

The base or the outer layer is going to be collard greens (stems removed) and the inside will be smeared with the tasty yellow lentil mix. Then it is rolled, steamed and seared for a delicious bite.

So, why yellow lentils?

• Yellow lentils are usually available as split lentils, which take less time to cook.
• Lentils are a good source of plant-based protein (Hello, Meatless Mondays!).
• Lentils contain micronutrients (called polyphenols) that have solid antioxidant and anti-inflammatory effects on the body.

Why collard greens?

• Like other cruciferous vegetables, collard greens are a superfood that contains amazing antioxidants and cancer-preventive properties.
• They are high in fiber.
• They are excellent for bone health.

Although I would like to take all the credit for this technique, it was my mother who first thought of rolling the greens with lentils. She calls it an accidental discovery. I call it a stroke of genius. Either way, everyone should enjoy this delectable recipe. Here’s my take on it – 

Start by soaking the yellow lentils in warm water for at least 2 hours. Let’s prep the collard greens in the meanwhile. After removing the stems and dividing the leaves in the center, dip them in hot water for a few seconds and lay them flat. This process will make the leaves pliable and easy to roll.

For the filling, place the yellow lentils in to a blender along with the spices, seasoning, herbs and shredded coconut and blend away. Be careful not to add too much water. You will need a spreadable paste (think hummus).

Now comes the fun part. Let’s lay a collard green flat (technically, half) and place the lentil paste on top of it. Spread it gently with the back of the spoon and cover the entire leaf but for the edges. Roll the leaves like how you would a jellyroll cake or a Swiss roll. You need not worry about everything holding together because the lentil paste will act as glue in this scenario. Steam the lentil rolls for about 10 minutes and let them cool for another 10. Then you can slice them into individual pieces. Serve them warm and right away or make them chic by searing on a hot pan with a little oil for few minutes on each side. This extra step will give you a beautifully browned crust making each bite effort worthy.