Napa Rolls with Green Pea, Basil and Garlic Sauce

Makes 6 to 8 rolls

2 Tbs. coconut oil

1/2 small red onion, diced

2 large garlic cloves, pressed

2 1/2 cups vegetable broth

1 cup red lentils

2 cups spinach, chopped small

1 cup lightly cooked green peas, or frozen and thawed green peas

1/2 cup basil leaves

2 Tbs. olive oil

1/2 lemon, juiced

12 to 16 large napa leaves

Lemon zest for garnish (optional)

Cayenne pepper for garnish (optional)

1. Heat oil in a medium saucepan and cook onion for 2 to 3 minutes, until just tender. Add half of the garlic and cook for 1 minute, stirring. Add 2 cups of the broth and lentils; bring to a boil, reduce heat and cook, covered, for 15 to 20 minutes until tender, adding a small amount of the remaining broth if needed. Stir in spinach, remove from heat and let cool slightly.
2. While lentils are cooking, make pesto: combine peas, basil, olive oil, lemon juice, remaining garlic, and 2 tablespoons water in a blender and process until smooth. Set aside.
3. Bring a large pot of water to a boil. Drop in napa leaves and cook for 1 minute, until just pliable. Immediately drain leaves and plunge into ice water. Remove from ice bath and pat dry thoroughly.
4. To assemble rolls, place two napa leaves on top of each other, overlapping by about 3 inches in the center, on a flat surface. Spoon 2 rounded tablespoons of filling into lower 1/4 of the leaves. Top with a dollop of sauce. Fold bottom edge of napa leaf up, and roll tightly shut, folding in sides. Place roll, seam side down, on a platter. Repeat with remaining leaves.
5. Sprinkle with lemon zest and a sprinkle of cayenne pepper, if desired, and serve, with sauce on the side for dipping.