- Cut the green part of the leeks and put them to side, remove the bottom roots and prepare two 10cm long cylinders. Merge them in boiling water and let them simmer for 3-4 minutes. This way, it will be easier to remove the external sheets. Prepare a dozen rolls, to use as the shell of the rolls.
- Prepare the broth. In a casserole, add the carrot, the celery, 10 pepper grains, the green part of the leeks, a pinch of turmeric, a bay leaf, the seaweed and 1 liter water. Bring to boil and simmer for 20 minutes.
- Chop the remaining carrot and celery and sauté them in a pan with 3 tablespoons oil, a thyme sprig and a bay leaf.
Add the lentils and, after a few minutes, sauté with half of the wine, letting it evaporate. Now, gradually pour the broth in and keep cooking for 35-40 more minutes, until the lentils are done, but not too soft. Add salt to taste, remove the bay and thyme and let them cool down (keep some cooking water to side and use it in case the lentils get too dry).
- Slice the lettuce and sauté it in a pan with some oil, then add a few drops tamari or soy sauce, and lower the heat. The lettuce should look dry, but not burnt.
- Combine the lentils and lettuce, then use the mixture to stuff the leek shells. If they are too thin, use two of them together. Place them in a tray covered with parchment paper and place them one next to the other to avoid the filling from coming out. Mince the remaining bay leaf and thyme sprig and sprinkle them on top add salt and pepper and bake at 160°C for 20 minutes. Flip them over when they’re halfway done, and drizzle the remaining wine on top f the rolls while they’re cooking.