Lentil Rolls (Veggie "Manicotti")

6 large Swiss chard leaves    
Celtic sea salt
2 cups cooked short grain brown rice   
1 packed cup baby arugula leaves, chopped
1 cup goat cheese    
1 cup cooked lentils
1/2 cup chopped fresh mint leaves                
1/4 cup extra-virgin olive oil
1 teaspoon Celtic sea salt
2 cloves garlic, minced
26 oz. tomato-basil sauce        
1/2 cup grated imported Parmigiano cheese (like Grana Padano)
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil

Preheat the oven to 400º F.  

Remove the thick stem from the center of each chard leaf. Cut each leaf in half lengthwise.  Bring a large pot of salted water to a boil over high heat. Add the chard leaves and blanch for 5-10 seconds. Remove the leaves and rinse with cold water.  Drain on paper towels and set aside.

In a medium bowl, mix together the brown rice, arugula, goat cheese, lentils, mint, olive oil, 1 teaspoon Celtic salt, 1/2 teaspoon pepper and garlic.  Season to taste with additional salt and pepper.

Spoon out filling onto the end of each chard leaf and roll up.  Spoon 1 cup marinara sauce on the bottom of a glass baking dish. Arrange the rolls, seam-side down, in a single layer on top of the sauce. Spoon the remaining sauce on top and sprinkle with cheese. Drizzle with olive oil and bake until the cheese begins to brown and the rolls are heated through, about 25 minutes. Cool for 5 minutes to set, and then serve.