Anne’s Puy lentil galette


  • 200g puy lentils, rinsed
  • 2 bay leaves
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 5 tbsp olive oil
  • 1 onion, roughly chopped
  • 2 cloves garlic, crushed
  • 200g Greek yogurt
  • 50g baby spinach
  • 1 handful each fresh coriander and mint, picked and chopped
  • Juice of 1 lemon
  • Sea salt and black pepper
  • Best-quality puff pastry
  • 1 egg, beaten


  1. Cook the lentils in a litre of boiling water with the bayleaves for 20 minutes, or until just cooked, then drain and set aside. Dry fry the cumin and coriander for two minutes until the aromas are released, then grind.
  2. Heat a tablespoon of oil in a pan and gently fry the onion for five minutes, until golden. Add the ground spices and garlic, cook for two minutes, then mix with the lentils. When cool, stir in the yogurt, spinach, herbs, remaining oil, lemon juice and seasoning.
  3. Preheat the oven to 200C/400F/gas mark 6. Unroll the pastry so it’s 3mm thick and cut out four circles about 8cm in diameter. Refrigerate for 30 minutes. Brush the chilled pastry with beaten egg and bake for 10-15 minutes, until golden on top and underneath. Allow to cool slightly.
  4. To serve, place each disc in the centre of a plate, pile on a heap of lentils so you can just see the edges of the pastry, and drizzle with more oil.

Number of servings (yield): 4

Culinary tradition: Greek