Puy Lentil Galettes

== Description ==
This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk
* Serves four.
== Ingredients ==
* 200 g puy lentils
* 2 bay leaves
* 2 tsp cumin seeds
* 2 tsp coriander seeds
* 5 tbsp olive oil, plus extra to finish
* 1 medium onion, roughly chopped
* 2 garlic cloves, crushed
* 250 g Greek yoghurt
* 50 g baby spinach
* 3 tbsp chopped coriander
* 3 tbsp chopped mint
* juice of 1 lemon
* salt and black pepper
* 400 g best-quality puff pastry
* 1 free-range egg, beaten
== Directions ==
# Put the lentils, bay leaves and a litre of water in a pan, bring to a boil and cook for 20–30 minutes, or until done.
# Drain, tip into a bowl and set aside.
# In a frying pan, dry-roast the cumin and coriander seeds for two minutes, until the aromas are released, then grind with a pestle and mortar.
# Heat a tablespoon of olive oil in a small pan and fry the onion gently for six to eight minutes, until golden and very soft.
# Add the ground spices and garlic, and cook for two minutes, then mix into the lentils and set aside.
# Once cool, stir in the yoghurt, spinach, herbs, lemon juice and remaining oil.
# Season to taste.
# Roll out the pastry to 3mm thick and cut out four circles about 8cm in diameter.
# Place on a baking sheet and refrigerate for 30 minutes.
# Heat the oven to 200°C / gas mark 6.
# Brush the pastry with beaten egg and bake for 10–15 minutes, until golden on top and underneath.
# Allow to cool slightly.
# To serve, place a pastry disc in the middle of each of four plates.
# Pile up the lentils high on top, so you can just see the edges of the pastry cases, and finish with a dribble of olive oil.
Category:Side Dish Recipes