Silverbeet and lentil rolls

This delicious silverbeet and lentil rolls recipe is an ideal dish for vegetarians or vegans.

By Nici Wickes
  • 45 mins cooking
  • Makes 8
  • Print


  • 8 large silverbeet leaves, or an assortment of leaves which you can overlap to create 8 rolls
  • 1 onion, finely chopped
  • 1 tablespoon olive oil
  • 1 cup cooked lentils, brown or green
  • 1/2 cup courgettes, grated
  • 1/4 cup mint or parsley, finely chopped
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt and a grind of black pepper
  • 400 gram tin chopped tomatoes


  • 1
    Preheat oven to 180°C. Cut the stem from the silverbeet leaves. Bring a pot of salted water to the boil and blanch the leaves. Drain and lay out flat on a clean tea towel.
  • 2
    For the filling, gently fry the onion in the oil until cooked, but not coloured. Remove from heat and add the lentils, courgettes, herbs, cumin, salt and pepper. Toss together.
  • 3
    On each leaf, place one heaped tablespoon of the filling and roll up to form a neat sausage-shaped roll. Depending on the size of your leaves, you may put a little more filling on. Continue until you have 8 neat rolls and place snugly in a buttered ovenproof dish. If there is filling to spare. scatter it in the dish.
  • 4
    Pour about ¾ of the tin of tomatoes over and cook for 30 to 45 minutes – if it's looking a little dry, pour the remainder of the tomatoes over the rolls. Serve hot or at room temperature.


  • You could add other flavours to the filling, such as feta cheese or Parmesan cheese, sliced, cooked mushrooms or for a real luxury, slices of roasted red peppers.

read more from