Warming foods!
This week has been all about soups, slow cooker meals and hot comforting food! I am still loving my vegetable box delivery and this week, when I saw loads of red peppers and several aubergines, I knew I had to make a new dolma recipe. I decided to have a little experiment (when do I not) and see how dolma in the slow cooker would work. Of course, you can just as easily make this in the oven, or even on the hob, as long as you keep an eye on the water content.
Unexpected item in the…
This week I also found an unexpected item in the… pantry! As I had needed to empty it for the builders, everything was examined and when it all went back, well, a bit of re-arranging took place! So, I discovered a bag of pearl barley! What is that I hear you ask! Well, I recall it being something my late Mum used to have in the kitchen – to throw a handful in to soups and stews here and there to bulk it up. I am not sure where this bag came from, but as it was there, I decided I would use that rather than rice or bulghur. Of course, you can use whatever you have – even couscous would work if that’s your thing!
The Dolma Recipe
The bulk of this recipe is lentils and barley with a bit of onion. I used tomato puree to make the flavour, along with garlic, oregano, paprika, nutritional yeast and seasoning. I have used red peppers and aubergines to fill with the mix, but you could use any peppers, courgettes or large tomatoes.
Vegetables stuffed with lentils, barley and spice. Pure comfort food.
- 2 tablespoons tomato puree
- 250-400 ml boiling water
- 1 teaspoon garlic granules
- 1/2 tablespoon oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon salt flakes
- 1/8 teaspoon black pepper
- 4 medium red peppers (or any other colour)
- 1 medium aubergine (or courgette or large tomatoes)
- 75-100 g split red lentils
- 75-100 g pearl barley
- 2 tablespoons nutritional yeast
- 1 small onion (diced)
- 2 small cloves garlic (diced)
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In a slow cooker, add the tomato puree, boiling water, spices and seasonings. Mix well to dissolve the puree. Put the lid on.
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Carefully remove the tops of the peppers and de-seed. You can keep the tops, to put back on, or eat them later. If using tomatoes, do the same – save the tomato seeds & juice and add to the pan (or save for another dish). For courgettes and aubergines, cut in half and carefully scoop out the insides (use the insides to fry or add to soup). Keep around 5mm of vegetable around the sides, and a bit more at the base. If needed, trim the vegetable ends to make them stand up level.
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Rinse the lentils well, add the barley, rinse again. Tip into a bowl.
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Add the nutritional yeast, chopped onion & diced garlic to the lentil & barley mix. Combine all the ingredients.
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Carefully spoon the mix into the vegetables – to between half and 3/4 full. Peppers (lids off and deseeded) and the aubergines (cut in half and scooped out).
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Place your filled vegetables into the hot tomato liquid, ensure they are all standing up securely. Spoon a bit of the liquid over each vegetable, then put the lid on and allow to cook. I had the heat on high for about 4 hours and that worked well to produce perfectly cooked dolma. Each slow cooker model will vary and likely you know to put it on low if you're out all day.
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When cooked, carefully remove each dolma from the liquid. You can use the remaining liquid for another dish (it's great as a stock for soups or bolognese).
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Serve & Enjoy!
What do I need?
Hopefully you already have everything you need for this recipe, but in case you’re new to baking and cooking, or just want a refresh, here are a few items you might like. These links will take you straight to Amazon where you can then search as usual for anything you need. If you follow these links, Amazon might pay us a small commission, which goes towards paying the website hosting fees. We’d be very grateful if you do, thank you! Slow cookers, chopping boards, kitchen knives, measuring spoons or even pearl barley, nutritional yeast, or other items which you might need. Much appreciated!
Serving
Serve your lentil & barley dolma with a side of salad or vegetables, you could even serve it with some fresh crusty bread or garlic bread.
Storing
The cooked dolma will store well (covered) in the fridge for three or four days. Bear in mind though, that if you leave the dolma in the liquid, the texture will soften considerably. Ideally separate the two and store covered in the fridge. It is best to eat these fresh, as due to the soft texture, they will spoil if frozen.
Sharing
I hope you will make and share this dolma – maybe make the peppers for you, and the aubergine for your partner!
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
Hi Laurena, I often make dolma filling and just eat it like that lol. We tend to also use fresh parsley. I’ve never used lentils or barley, though, that would make it much healthier👍 Cooking these in the slow cooker is genius🤗
I’ve always used the easier cook ‘Ebly’, I’ve yet to use proper barley lol
Ooo Eva, yes, I may have done that too… and made it into soup! Anyway, I had forgotten about Ebly! I might see if I can find some and have a look! Yes indeed – get that slow cooker out! Shhh, I prefer fresh coriander over fresh parsley – let’s just leave it at that! Anyway, that’s your challenge – lentil & pearl barley dolma! Waiting to hear how it goes!
Well that makes a refreshing change- somebody actually prefers and likes coriander leaf! We tended to have it in salad, and (flatleaf) parsley as a general topper, even spag bol lol
It annoys me that they call it Italian parsley in the US: it’s used way more in the Eastern Med and Middle-East😜
Ooo, something else with a different name in UK and USA… I used to be really puzzled about cilantro! What about curled parsley (I can grow that easier than flat leaf parsley)! Do you eat that too? Yes – I would think it definitely more an Eastern/Middle Eastern food – it is sold in giant bunches and appears to be in everything!
Hi Laurena, I think Mum used to use curly parsley for cod and white sauce a few times (waaaay back) but it’s 99% flat leaf, especially in tahini dip where the other kind wouldn’t really work lol
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