Puy Lentils

While at the cake party (see previous post), I had a mini-discussion about lentils and have been craving puy lentils (the small french lentils) ever since.  Here is a quick, flavorful way to make them courtesy of the cookbook "Plenty:"

1 cup puy lentils, rinsed

2 bay leaves

2 tsp cumin seeds

2 tsp coriander seeds

4 tbsp olive oil, divided

1 med onion, diced

2 garlic cloves, minced

1 1/4 cup greek yogurt

2 cups baby spinach leaves

3 tbsp chopped cilantro (stems too)

3 tbsp chopped mint leaves

juice of 1/2 a lemon

s & p

1 sheet frozen puff pastry, thawed

1 egg, beaten

Preheat oven to 400.  Cut pastry into squares and place on a parchment lined baking sheet in the fridge.  Cook lentils in water with bay leaves for 20 minutes, drain and set aside.  In a frying pan, dry roast cumin and coriander seeds for a couple minutes before grinding (don't skip this step, as it really enhances the flavor...but if you do and use pre-ground cumin and coriander, half the amount) grind and set aside.  Heat 1 tbsp olive oil in same pan and saute onion on medium for 6 minutes, add garlic and ground spices and saute 2 more minutes.  Mix with lentils and when cool, stir in yogurt, spinach, herbs, lemon juice, and remaining olive oil, season with salt and pepper.

Brush the chilled pastry squares with beaten egg and then bake for 10-15 minutes.  Top with lentil mixture.