Puy Lentil Galettes

Puy Lentil Galettes Recipe from France | Ingredients: Lentils, Bay Leaves, Olive Oil, Spinach, Lemon, and More

Region / culture: France | Servings: 4

Introduction

Puy Lentil Galettes are a delicious and nutritious dish that combines the earthy flavors of lentils with the flaky goodness of puff pastry. This recipe is perfect for a light lunch or dinner and is sure to impress your guests with its elegant presentation.

History

Puy Lentil Galettes have their origins in French cuisine, where lentils are a popular ingredient in many traditional dishes. The combination of lentils and puff pastry creates a unique and flavorful dish that is both satisfying and delicious.

Ingredients

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

How to prepare

In a pan, combine lentils, bay leaves, and a liter of water. Bring to a boil and cook for 20–30 minutes, or until the lentils are done.
Drain the lentils and transfer them to a bowl. Set aside.
Dry-roast cumin and coriander seeds in a frying pan for two minutes, until fragrant. Grind the seeds using a pestle and mortar.
In a small pan, heat a tablespoon of olive oil and gently fry the onion for six to eight minutes, until golden and very soft.
Add the ground spices and garlic to the pan. Cook for two minutes, then mix into the lentils. Set aside.
Once the lentil mixture has cooled, stir in the yogurt, spinach, herbs, lemon juice, and remaining oil. Season to taste.
Roll out the pastry to a thickness of 3 mm and cut out four circles with a diameter of about 8 cm.
Place the pastry circles on a baking sheet and refrigerate for 30 minutes.
Preheat the oven to 200°C / gas mark 6.
Brush the pastry circles with beaten egg and bake for 10–15 minutes, until golden on top and underneath.
Allow the pastry circles to cool slightly.
To serve, place a pastry disc in the center of each of four plates.
Pile the lentil mixture high on top of the pastry discs, leaving the edges of the pastry visible.
Finish with a drizzle of olive oil.

Variations

Add diced vegetables such as carrots or bell peppers to the lentil mixture for added flavor and texture.
Top the galettes with crumbled feta cheese or a dollop of pesto for a different twist.

Cooking Tips & Tricks

Be sure to cook the lentils until they are tender but still hold their shape.

- Toasting the cumin and coriander seeds before grinding them will enhance their flavor.

- Refrigerating the pastry circles before baking will help them hold their shape and prevent them from shrinking in the oven.

Serving Suggestions

Puy Lentil Galettes can be served as a main dish with a side salad or as an appetizer for a dinner party.

Cooking Techniques

Boiling lentils until tender

- Dry-roasting and grinding spices

- Baking puff pastry circles until golden

Ingredient Substitutions

Use green or brown lentils if puy lentils are not available.

- Substitute plain yogurt for Greek yogurt if desired.

Make Ahead Tips

The lentil mixture can be prepared in advance and refrigerated until ready to assemble the galettes.

Presentation Ideas

Serve Puy Lentil Galettes on a bed of mixed greens or garnish with fresh herbs for a pop of color.

Pairing Recommendations

Pair Puy Lentil Galettes with a crisp white wine or a light beer for a refreshing accompaniment.

Storage and Reheating Instructions

Leftover galettes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F for 10-15 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Puy Lentil Galettes contains approximately 350 calories.

Carbohydrates

Each serving of Puy Lentil Galettes contains approximately 30 grams of carbohydrates.

Fats

Each serving of Puy Lentil Galettes contains approximately 15 grams of fats.

Proteins

Each serving of Puy Lentil Galettes contains approximately 10 grams of proteins.

Vitamins and minerals

Puy Lentils are a good source of iron, folate, and magnesium, while the herbs and spinach in this recipe provide vitamins A and C.

Alergens

This recipe contains gluten from the puff pastry and dairy from the Greek yogurt.

Summary

Puy Lentil Galettes are a balanced and nutritious dish that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Puy Lentil Galettes are a flavorful and satisfying dish that is perfect for a light lunch or dinner. With a balance of carbohydrates, fats, proteins, and essential vitamins and minerals, this recipe is both delicious and nutritious. Enjoy the earthy flavors of lentils and the flaky goodness of puff pastry in every bite!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Puy Lentil Galettes. It was a warm summer day when I was wandering through a bustling farmers market, the sun shining brightly overhead as I browsed the various stalls filled with fresh produce and homemade goods. As I meandered through the rows of vendors, a sweet aroma caught my attention, leading me to a small stand tucked away in the corner.

There, a kind elderly woman was busy flipping small, savory pancakes on a hot griddle, the enticing scent of herbs and spices wafting through the air. Intrigued, I approached her and struck up a conversation, expressing my admiration for her cooking skills. She smiled warmly and offered me a taste of her Puy Lentil Galettes, explaining that they were a family recipe handed down through generations.

I took a bite of the crispy, golden-brown galette and was immediately transported to a realm of flavors and textures unlike anything I had ever experienced before. The earthy taste of the lentils mingled perfectly with the fragrant herbs and spices, creating a dish that was both comforting and exciting. I knew in that moment that I had to learn how to make these galettes for myself.

The woman noticed my enthusiasm and graciously offered to teach me the recipe, inviting me to her home the following week for a cooking lesson. I eagerly accepted, counting down the days until I could recreate the magic of those delicious galettes in my own kitchen.

When the day finally arrived, I made my way to the woman's quaint cottage on the outskirts of town, where she greeted me with a warm smile and a hug. As we entered her cozy kitchen, she handed me an apron and began to gather the ingredients for the galettes. Puy lentils, onions, garlic, fresh herbs, and a variety of spices were laid out on the counter, ready to be transformed into a culinary masterpiece.

We started by cooking the lentils until they were tender but still firm, then sautéed the onions and garlic until they were golden and fragrant. The herbs and spices were added next, infusing the mixture with a medley of flavors that danced on my taste buds.

As we combined the lentil mixture with flour and water to form a thick batter, the woman shared stories of her family and their love for cooking. She spoke of lazy afternoons spent in the kitchen, creating dishes that brought joy and comfort to those they loved. I listened intently, feeling a deep connection to this woman and the traditions she held dear.

Once the batter was ready, we ladled it onto a hot griddle, shaping it into small rounds that sizzled and crisped as they cooked. The aroma that filled the kitchen was heavenly, a tantalizing blend of spices and herbs that promised a delicious end result.

After a few minutes, we flipped the galettes, revealing a beautifully golden crust that crackled and hissed as it cooked. The woman showed me how to know when they were ready, pointing out the telltale signs of a perfectly cooked galette – crispy edges, a tender interior, and a mouthwatering aroma that beckoned you to take a bite.

Finally, the galettes were done, and we plated them up, garnishing each one with a dollop of creamy yogurt and a sprinkle of fresh herbs. I couldn't wait to taste the fruits of our labor, to experience once again the magic of those savory lentil pancakes that had captured my heart.

I took a bite, savoring the complex flavors and textures that danced on my tongue. The galette was everything I had hoped for and more – a symphony of tastes and sensations that spoke to my soul and filled me with joy.

As I sat at the woman's table, enjoying the fruits of our labor, I knew that I had found something truly special. This recipe for Puy Lentil Galettes was more than just a dish – it was a connection to the past, a bond with a kindred spirit who shared her love of cooking with me.

And so, as I finished my meal and bid farewell to the woman who had so generously shared her recipe with me, I knew that this would not be the end of my culinary journey. I would continue to explore new flavors and techniques, to seek out recipes that spoke to my heart and brought joy to those I loved.

But for now, as I left the woman's cottage and made my way back home, I carried with me the memory of that warm summer day, the scent of herbs and spices lingering in the air, and the taste of Puy Lentil Galettes still fresh on my lips. And I knew that no matter where my culinary adventures took me, this recipe would always hold a special place in my heart.