Cook The Book: Puy Lentil Galettes

• 1 cup Puy (French) lentils
• 2 bay leaves
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 5 tablespoons olive oil, plus extra to finish
• 1 medium onion, roughly chopped
• 2 garlic cloves, crushed
• 1 1/4 cups Greek yogurt
• 2 cups baby spinach leaves
• 3 tablespoons chopped cilantro
• 3 tablespoons chopped mint
• Juice of 1 lemon
• Salt and black pepper
• 14 ounces best-quality puff pastry
• 1 egg, beaten

1. Cook the lentils in a quart of boiling water with the bay leaves for 20 to 30 minutes, or until thoroughly cooked. Drain in a sieve and set aside.
2. In a small frying pan over medium heat, dry-roast the cumin and coriander seeds for 2 minutes, or until the aromas are released. Grind them using a mortar and pestle.
3. Heat 1 tablespoon of the olive oil in a small pan and fry the onion gently for 6 to 8 minutes, or until golden and very soft. Add the ground spices and garlic and cook for 2 more minutes. Mix this with the lentils and set aside to cool down. Once cool, stir in the yogurt, spinach, herbs, lemon juice and remaining olive oil. Taste and add salt and pepper.
4. Roll out the puff pastry 1 1/4 inches thick and cut out four circles about 3 inches in diameter. Place on a baking sheet and refrigerate for 30 minutes. Preheat the over to 400u0b0F.
5. Brush the pastry with the beaten egg and bake for 10 to 15 minutes, or until golden on top and underneath. Allow to cool slightly.
6. To serve, place the pastry discs in the middle of four serving plates. Pile up the lentils high on top so you can just see the edge of the pastry. Finish with a drizzle of olive oil.

puy, bay leaves, cumin seeds, coriander seeds, olive oil, onion, garlic, greek yogurt, baby spinach, cilantro, mint, lemon, salt, pastry, egg

Taken from www.seriouseats.com/recipes/2011/03/puy-lentil-galettes-recipe.html (may not work)