Afghani Munto….Spinach and rice filled dumplings

• YIELD: Serves 4 (They are more filling than they look!)

Ingredients

• -1 pkt Wonton Wrappers
• 1 Onion Diced
• 4 Cloves of Garlic Minced
• 2 Cups Tightly Packed Baby Spinach, or Large Spinach Leaves Torn
• 1 Tsp Cumin
• 1/2 Tsp Cinnamon
• 1 Tsp Chermoula Spice or Paste
• 1/2 Cup Parsley
• 3/4 Cup Rice
• 1-2 Cups Water (more or less depending on how rice cooks)
• 1 Onion Diced
• 1 Cup Brown Lentils
• 2 Tsp Tomato Paste
• 1 Cup Water
• 2 Tsp Turmeric
• 1 Tsp Fenugreek Powder
• 1 Lemon Squeezed
• Pepper to Taste

Instructions

1. Filling instructions:
2. Saute onion and garlic until translucent in a large fry pan
3. Add rice, water and spices, and simmer for 10 minutes
4. Add spinach and parsley and continue to stir until rice is cooked, and spinach is wilted
5. Add lemon juice and leave for flavours to develop
6. Sauce instructions:
7. Saute onion in a deep pan
8. Add lentils, tomato paste, tomatoes and spices and simmer for 25-30 minutes until lentils are cooked
9. Add lemon juice, adjust spices and add fresh pepper
10. To assemble:
11. Using the wonton wrappers at room temperature, place a teaspoon of rice and spinach mixture in the middle
12. With wet fingers, fold in half to make a triangle, then bunch at the top
13. Continue filling wonton wrappers until mixture is finished
14. Steam filled dumplings for 10 minutes and top with sauce
15. Drizzle with 'Tofutti© sour cream' and garnish with fresh parsley

• COURSE: Main Meals