Preheat oven to 400 degrees F. Fill a shallow pan with 1 to 2 inches of water and bring to boil while you prepare the filling.

In food processor, pulse walnuts into small, rice-size chunks (do not over-process). Transfer walnuts to medium mixing bowl, add the cooked lentils, and set aside.

In food processor or blender, combine sun-dried tomatoes, garlic, spices and water or tomato sauce. Blend until smooth paste forms.

Spoon sun-dried tomato mixture into walnut-lentil mixture and stir well to combine. Taste and adjust seasonings as desired.

To prepare cabbage leaves, one by one, place each leaf stem-side-up on cutting board. Run a knife along the stem (parallel to cutting board) to shave off the stem so it’s thin and pliable (this helps ease the rolling process).

Check boiling water on stove and reduce to simmer. One at a time, dip each leaf in the water until just softened, about 10-15 seconds, or until bright green and pliable. Set aside.

On the bottom of a medium baking dish with lid, spread half of the tomato sauce.

To assemble the cabbage rolls, lay one leaf out flat on a cutting board, top with 2 tablespoons filling for smaller leaves, and about 3 tablespoons for larger leaves. Roll the side closest to you over the filling. Then fold the left and right sides in, and roll. Place the roll seam-side down into baking dish. Repeat with remaining cabbage rolls. Once they are all in the dish, top with remaining sauce, sun-dried tomatoes and halved cherry tomatoes. Top with lid.

Bake for 30 minutes, until thoroughly warmed through.