Appetizer, Recipes

January 17, 2019

Lentil Galettes + A Cookbook Review of Plenty

This recipe is from one of my all time favorite cookbooks Plenty by Yotam Ottolenghi. The cookbook is full of flavorful recipes with familiar ingredients while highlighting all sorts of cuisines from Mediterranean to Vietnamese. The recipes are arranged by main vegetable or ingredient so it is super helpful if you want to shop seasonally. For example if your farmers market is exploding with plump eggplants you can simply turn to the eggplant chapter and find the recipe that looks best to you.

Plenty by Yotam Ottolenghi

Of all the cookbooks I own (and there are a lot) I use this one the most. If there is one plant-based recipe book you buy this year, I would suggest this one. It is not vegan or vegetarian, or all healthy for that matter but the recipes will leave you wanting more, from the spices used to the beautiful photos that make your mouth water, making it hard to choose which recipe to start with!

This recipe calls for the lentils to be served on puff pastry which makes it a very delicious appetizer but it can easily be made without the pastry and served as a hearty salad. The salad makes for a great lunch to bring to work as well.


Lentils are rich in nutrients including:

Plant-based protein


Vitamin B-6 (plays a significant role in metabolism of fat, protein and carbs and creation of red blood cells)


Just 1 cup of lentils has 16 grams of fiber!

The recommended amount of fiber to get in a day is 25 -30 grams yet the average American only eats about 15 grams of fiber per day.

A diet rich in fiber, particularly from whole foods and not from supplements has show to reduce risk of many chronic disease including constipation, heart disease, colon cancer, diabetes, diverticulitis, and more. It has shown to reduce cholesterol and plays an important role in gut health and supporting a healthy microbiome. You can learn more about Fiber here.

The Recipe:

1 cup Puy or other type of Lentils (will work with Munggo bean as well)

2 bay leaves

2 tsp cumin

2 tsp coriander

2 Tbsp olive oil, plus more for drizzling

1 medium onion, roughly chopped

2 garlic cloves, crushed

1 1/4 cups greek yogurt

2 cups spinach or amaranth leaves

3 Tbsp cilantro, chopped

3 Tbsp mint, chopped

salt and pepper

14 oz puff pastry

1 egg, beaten

  1. Rinse the lentils and put into a medium size saucepan. Cover with 3 inches of water, add the bay leaves and boil for 20-30 minutes until throughly cooked, you should see them spitting open but should still have a little texture when eaten. Drain the lentils in a fine mesh strainer and set aside.
  2. Heat 1 tablespoon of olive oil in a small or medium skillet and fry the onion gently for 6-8 minutes until golden and soft (you can really over cook them here you just don’t want to burn them). Add the spices and garlic and cook for 2 minutes. Add the onion mixture to the lentils and let cool. Once the mixture has cooled, add the yogurt, spinach, herbs, lemon juice and 1 tablespoon of olive oil. Add salt and pepper to taste.
  3. Roll out puff pastry and cut into circles or squares, you can also get pre-cut pastry squares at some stores.
  4. Preheat oven to 400 degrees F.
  5. Brush the puff pastry with egg wash, this just makes the pastry brown more and look a little nicer. Bake pastry for 10-15 minutes until golden brown.
  6. Top the cooled pastry with lentils and drizzle with a little olive oil if desired.

Enjoy! ~ Amanda

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