Over medium heat, sauté onion in a pot with broth until onion becomes brown. Add garlic, cumin, black pepper, and coriander and sauté for 2 minutes. Add tomato paste and sauté for another 3 minutes, stirring the whole time. Stir water into the pot until tomato paste is thoroughly combined and bring to a boil.
Add walnuts, lentils, and rice. Cover pot, allow water to boil again, and then reduce heat to low. Cook for 20-45 minutes, or until the rice is tender. Season with salt to taste.
While lentils and rice are cooking, tear the leaves off of the cabbage and steam them until they are soft, about 20 minutes.*
Stuff cabbage leaves with lentil and rice mixture, rolling the leaves closed and then folding the sides over.
Stuffed cabbage rolls is a great party item. Rich in protein and fiber, this dish to delicious to taste and great to look at too! Made with lentil and rice, these cabbage rolls are really filling too. Watch Katherine as she prepares these rolls and then you can try them too!