Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk
- Serves four.
- 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
- Put the lentils, bay leaves and a litre of water in a pan, bring to a boil and cook for 20–30 minutes, or until done.
- Drain, tip into a bowl and set aside.
- In a frying pan, dry-roast the cumin and coriander seeds for two minutes, until the aromas are released, then grind with a pestle and mortar.
- Heat a tablespoon of olive oil in a small pan and fry the onion gently for six to eight minutes, until golden and very soft.
- Add the ground spices and garlic, and cook for two minutes, then mix into the lentils and set aside.
- Once cool, stir in the yoghurt, spinach, herbs, lemon juice and remaining oil.
- Season to taste.
- Roll out the pastry to 3mm thick and cut out four circles about 8cm in diameter.
- Place on a baking sheet and refrigerate for 30 minutes.
- Heat the oven to 200 °C / gas mark 6.
- Brush the pastry with beaten egg and bake for 10–15 minutes, until golden on top and underneath.
- Allow to cool slightly.
- To serve, place a pastry disc in the middle of each of four plates.
- Pile up the lentils high on top, so you can just see the edges of the pastry cases, and finish with a dribble of olive oil.