{"id":774,"date":"2012-02-17T04:54:01","date_gmt":"2012-02-17T09:54:01","guid":{"rendered":"http:\/\/booker.tlcoles.com\/?p=774"},"modified":"2012-02-17T04:54:01","modified_gmt":"2012-02-17T09:54:01","slug":"774","status":"publish","type":"post","link":"https:\/\/www.thebookertea.com\/de\/2012\/774\/","title":{"rendered":"Anne&#8217;s Puy lentil galette"},"content":{"rendered":"<p><span class=\"Apple-style-span\" style=\"font-weight: bold\">Ingredients<\/span><\/p>\n<div class=\"hrecipe custom\">\n<div class=\"ingredients\">\n<ul class=\"ingredients\">\n<li class=\"ingredient\">200g puy lentils, rinsed<\/li>\n<li class=\"ingredient\">2 bay leaves<\/li>\n<li class=\"ingredient\">2 tsp cumin seeds<\/li>\n<li class=\"ingredient\">2 tsp coriander seeds<\/li>\n<li class=\"ingredient\">5 tbsp olive oil<\/li>\n<li class=\"ingredient\">1 onion, roughly chopped<\/li>\n<li class=\"ingredient\">2 cloves garlic, crushed<\/li>\n<li class=\"ingredient\">200g Greek yogurt<\/li>\n<li class=\"ingredient\">50g baby spinach<\/li>\n<li class=\"ingredient\">1 handful each fresh coriander and mint, picked and chopped<\/li>\n<li class=\"ingredient\">Juice of 1 lemon<\/li>\n<li class=\"ingredient\">Sea salt and black pepper<\/li>\n<li class=\"ingredient\">Best-quality puff pastry<\/li>\n<li class=\"ingredient\">1 egg, beaten<\/li>\n<\/ul>\n<\/div>\n<div class=\"instructions\">\n<h4 class=\"instructions\">Instructions<\/h4>\n<ol class=\"instructions\">\n<li>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.<\/li>\n<li>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.<\/li>\n<li>Preheat the oven to 200C\/400F\/gas mark 6. Unroll the pastry so it&#8217;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.<\/li>\n<li>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.<\/li>\n<\/ol>\n<\/div>\n<p class=\"yield\"><span class=\"hrlabel\">Number of servings (yield): <\/span><span class=\"hritem\">4<\/span><\/p>\n<p class=\"tradition\"><span class=\"hrlabel\">Culinary tradition: <\/span><span class=\"hritem\">Greek<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 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 [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","bt_discussion_date":"","footnotes":""},"categories":[6],"tags":[],"class_list":["post-774","post","type-post","status-publish","format-standard","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Anne&#039;s Puy lentil galette | The Booker Tea<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.thebookertea.com\/de\/2012\/774\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Anne&#039;s Puy lentil galette | The Booker Tea\" \/>\n<meta property=\"og:description\" content=\"Ingredients 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 [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.thebookertea.com\/de\/2012\/774\/\" \/>\n<meta property=\"og:site_name\" content=\"The Booker Tea\" \/>\n<meta property=\"article:published_time\" content=\"2012-02-17T09:54:01+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.thebookertea.com\/wp-content\/uploads\/lucas-faragoza-DM517c34Rgo-unsplash-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1707\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta 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