Puy Lentil Galettes

Description
This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk
 * Serves four.

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

Directions

 * 1) 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.
 * 2) Drain, tip into a bowl and set aside.
 * 3) 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.
 * 4) 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.
 * 5) Add the ground spices and garlic, and cook for two minutes, then mix into the lentils and set aside.
 * 6) Once cool, stir in the yoghurt, spinach, herbs, lemon juice and remaining oil.
 * 7) Season to taste.
 * 8) Roll out the pastry to 3mm thick and cut out four circles about 8cm in diameter.
 * 9) Place on a baking sheet and refrigerate for 30 minutes.
 * 10) Heat the oven to 200 °C / gas mark 6.
 * 11) Brush the pastry with beaten egg and bake for 10–15 minutes, until golden on top and underneath.
 * 12) Allow to cool slightly.
 * 13) To serve, place a pastry disc in the middle of each of four plates.
 * 14) 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.