Lentil Runzas
Jul 29, 2024
Lentil Runzas
Serves: 12 rolls
Total Time: 2 hours
Discover a hearty and delicious plant-based twist on a classic favorite with our Lentil Runzas recipe. Perfect for a satisfying meal, these homemade pockets are filled with a savory blend of lentils, cabbage, and onions, all wrapped in a soft, fluffy dough. With a total prep and cook time of 2 hours, this recipe is a great weekend cooking project that yields a nutritious and flavorful dish. Enjoy them fresh out of the oven, plain or paired with your favorite condiments for an extra burst of flavor. Whether you're a seasoned plant-based eater or just exploring new recipes, these Lentil Runzas are sure to become a beloved addition to your meal rotation.
Ingredients
Dough
1 1/2 cups warm water (about 110°F)
2 Tablespoons granulated sugar
1 1/2 Tablespoons active dry yeast
4 Tablespoons salted butter, melted + extra for brushing the tops of the runzas
1 teaspoon salt
4 to 5 cups all-purpose flour (You can use a combination of all-purpose flour and whole wheat flour)
Filling
1/2 cup dried lentils
1 medium onion, chopped
4 cups chopped green cabbage (about ½ medium head)
2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon black pepper
Instructions
Dough
1. In a large mixing bowl, combine the warm water, sugar, and yeast. Set aside for 5 minutes or until yeast becomes frothy. If the yeast doesn't foam, you need to discard and start again with fresh yeast.
2. Once the yeast is frothy, add the melted butter, salt, and 2 cups of flour. Mix well with a wooden spoon or the paddle attachment of a stand mixer.
3. Switch to the dough hook and add the remaining flour, one cup at a time, kneading until the dough comes together and is smooth and elastic, about 5 minutes. Start with just 4 cups of flour total and only add the additional 5th cup of flour if needed so the dough is soft and satiny and can be handled without sticking to your fingers very much.
4. Cover loosely with plastic wrap or a clean cloth and let rise for about 1 hour until doubled in size.
Filling
1. While the dough is rising cook the lentils according to package instructions. After they are cooked heat large skillet over medium high heat.
2. Add the lentils and onions, then cook until the onions are cooked.
3..Add chopped cabbage, salt, garlic powder, and black pepper. Cook, stirring occasionally, until cabbage is wilted and tender. Set aside to cool before assembling the runzas.
Assembly
1. Divide the dough into 12 evenly sized balls. On a lightly floured surface, roll out the dough to create rectangles roughly 6"x8" and 1/4-inch thick (no need to be exact).
2. Spoon about ½ cup to 2/3 cup of the lentil and cabbage mixture onto each rectangle. Fold the dough over the filling and pinch the edges together to seal. Place the runzas seam side down on a baking sheet lined with parchment paper. Space them a few inches apart so they have room to rise.
3. Preheat oven to 375°F. Let the runzas rise for about 20 to 30 minutes while the oven preheats until slightly puffy.
4. Bake for 20-25 minutes or until the runzas are golden brown.
5. Serve hot with ketchup, mustard, or any condiment of your choice or just enjoy them plain!
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