Lentil galettes

This is the last piece of the ‘Bojana-surely-would-hate-it’ series. I loved this refreshing recipe but I have to admit that it looks definitely fancier with puff pastry but tastes much better with flatbread. Less effort, more fun.

INGREDIENTS (Serves 4)

200g lentils (preferably black but Puy lentil is ok too)

2 bay leaves 

2 tsp cumin seeds 

2 tsp coriander seeds 

5 tbsp olive oil, plus extra to finish 

2 medium onion, roughly chopped 

2 garlic cloves, crushed 

400g Greek yoghurt 

100g baby spinach leaves 

3 tbsp chopped fresh coriander leaves 

3 tbsp chopped mint 

juice of 1 lemon 

salt and black pepper 

400g best-quality puff pastry (– OR flatbread)

METHOD

1. Cook the lentils in salty boiling water with the bay leaves for 20 to 30 minutes, or until thoroughly cooked. Drain 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 in a mortar. 

3. Heat 1 tablespoon of 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.

4. Once cool, stir in the yoghurt, spinach, herbs, lemon juice and remaining olive oil. Taste and add salt and pepper. 

5. Roll out the puff pastry about 5mm thick and cut out four 15cm diameter circles. Preheat the oven to 200C and bake the pastry for 10 to 15 minutes or until golden on top. 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.