For stuffed vine leaves, put the vine leaves in cold water for 30 minutes. Chop onion and fry in oil. Add the rice and fry.
Add tomato paste, salt, pepper, mint and half a glass of water. Let it simmer on low heat for 8-10 minutes.
When the rice has absorbed the water, let cool. Put some of the stuffing on the hairy side of the vine leaves and roll them up.
Place side by side in saucepan, cover with water, top with lemon slices and cook over low heat until water is absorbed (about 45 minutes).
Arrange stuffed vine leaves and serve.