Ingredients

8 cups water

1 T salt

8 large savoy cabbage outer leaves leaves

1 lb dried lentils, preferably Beluga or Green French variety, rinsed and drained

1 cup olive oil plus 2 T, divided

1/2 cup red wine vinegar

3 T ground cumin

3 T chili powder      

1 tsp ground cinnamon

4 cloves garlic, minced

1 large white or yellow onion, small dice

cooked meat from one rotissierie chicken, chopped

sea salt & freshly ground black pepper to taste

Quick Fresh Tomato Sauce

4 cups peeled, seeded & chopped vine-ripe tomatoes

4 cloves fresh garlic

½ tsp dried red chili flakes

salt & freshly ground black pepper to taste

Directions

Add the water & salt to a medium pot & bring to a boil.  Blanch the cabbage leaves for one minute to soften.  Cool leaves under cold running water.  Drain and dry with a kitchen towel.  Set aside.

Add lentils to the boiling water, reduce heat to simmer, cover and cook until lentils are tender.  About 20 minutes.  Drain and rinse well.  Place in a large bowl.

In another bowl, whisk together one cup of the oil, vinegar, cumin, chili powder, cinnamon & garlic.  Season with salt & pepper.  Add 2/3 of this mixture to the bowl of lentils.

Heat the remaining 2 T oil in a large pot over medium high heat and saute the onion until beginning to brown, reduce heat to medium and add the remaining spice mixture.  Stir well to combine, then stir in the cooked chicken meat.  Cook stirring occasionally, for two or three minutes to combine flavors.  Add the lentils to the pot and mix well.

Lightly oil 8 bowls or ramekins. They should hold approximately six ounces.  Line each bowl with a blanched cabbage leaf.  Spoon the chicken-lentil mixture into each bowl and fold leaves over top to enclose.  Recipe can be made ahead to this point, holding the wrapped lentils in the refrigerator for two or three days until needed.

To serve:  Heat the wrapped lentils in their bowls in a warm oven.  Unmold onto warm plates.  Serve with Quick Fresh Tomato Sauce (recipe follows).

Quick Fresh Tomato Sauce

Puree the tomatoes with the garlicl & chili flakes in a blender. Season with salt & pepper.  Simmer sauce for 2 or three minutes and serve.