Cook The Book: Puy Lentil Galettes Recipe

Name: Cook The Book: Puy Lentil Galettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 400u00b0F.
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.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup Puy (French) lentils, 2 bay leaves, 2 teaspoons cumin seeds, 2 teaspoons coriander seeds, and more.

Yes, Cook The Book: Puy Lentil Galettes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cook The Book: Puy Lentil Galettes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions