French Lentil Galettes

by angelika on August 28, 2011

Another success story in my journey through Plenty by Ottolenghi! Lentils are a staple in our house. We eat them in salads and mixed with grains, but I’ve never dressed them up this fancy with a charriot of puff pastry. These galettes would make the perfect dinner party centerpiece. They are beyond delicious, creamy and rich with a beautiful herby flavor profile. Also a bit impressive with the puff pastry- which always makes it seem you worked harder than you did. Most importantly they are really easy to make. The left over lentils make a delicious cold salad the next day, which always gives a dish a bonus point in my book. 

French Lentil Galettes
serves 4

1 cup french green lentils
2 bay leaves
2 teaspoon cumin seeds
2 teaspoons coriander seeds
5 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, pressed
1 cup Greek yogurt
2 cups baby spinach leaves
3 tablespoons chopped cilantro
3 tablespoons chopped mint
juice of 1 lemon
salt and pepper
14 oz puff pastry
egg, beaten, for egg wash

Cook the lentils in boiling water with two bay leaves until the are cooked but still firm. 20-30 minutes. Drain and set aside to cool.

In a small dry pan toast the cumin seeds and coriander seeds until they are fragrant. 2-3 minutes. Grind them in a spice grinder or with a mortar and pestle. If you don’t want to grind yourself you can use pre-ground, but the flavor is much better if you toast and grind them. If you use powdered spices cut the amount in half.

Heat a tablespoon of olive oil in a pan and saute the onion until it is golden and soft. Add the ground cumin and coriander and the garlic. Saute for 2 minutes more. Add the seasoned onions to the lentils and stir. Add the spinach and stir. Set aside until the mixture is cool. 

Once the lentils are cool stir in the yogurt, fresh herbs, lemon juice and 4 tablespoons of olive oil. Taste and add salt and pepper to your liking. The original recipe called for 1 1/2 cups of yogurt, and I backed it down to 1. I felt that was plenty creamy.

Preheat oven to 400º.
Remove the puff pastry from the refrigerator and give it a once over with the rolling pin, but do not unfold it.  I buy puff pastry that comes with two sheets folded in thirds. This fits in a long narrow box. I used a biscuit cutter to cut 3 circles from each sheet. I kept the pastry folded in thirds. You can also use a cookie cutter or the top of a pint glass. You can roll the scraps, if you want, and get another one or two disks out of the dough.

Place the disks on a baking sheet and brush on some egg wash. Place them into the hot oven for 10-15 minutes, you are looking for the disks to be puffed up and golden. 

Remove the disks to a plate and spoon the lentils on top. Finish with a drizzle of olive oil.

A votre santé.  

{ 2 comments… read them below or add one }

The Tubby Triathlete August 28, 2011 at 5:56 pm

Do you use plain unflavored regular yogurt- or greek yogurt? Looks Yum. I'm def trying this one 😀 -I dont think even *i* can mess that one up!

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Angelika August 28, 2011 at 6:42 pm

I use plain unflavored Greek yogurt. I used the brand Fage, it is really high in protein. I by it at Costco for half what WF sells it for. :) This recipe is so easy, it just has a few steps. I KNOW you can make it!

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