Name: Puy lentil galettes
Yield: Serves 4
Cuisine: French
Ingredients: juice of 1 lemon; 400 g best-quality puff pastry; 3 tbsp chopped mint; salt and black pepper; 50 g baby spinach; 3 tbsp chopped coriander; 250 g Greek yoghurt; 2 bay leaves; 2 garlic cloves, crushed; 5 tbsp olive oil, plus extra to finish; 1 medium onion, roughly chopped; 2 tsp coriander seeds; 2 tsp cumin seeds; 1 free-range egg, beaten; 200 g Puy lentils

Preparation info

Serves
4

Difficulty
Medium

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

These may seem a bit outdated, reminiscent of the old vol-au-vents, but all good things eventually make a comeback and I am sure this modernized version will score you many points on the imaginative-host scale. The lentils are also delicious on their own, without the puff base.

You can skip the toasting and grinding of the seeds, if you prefer, and use ready-ground spices instead; just halve the quantity.