Earthy lentils, fresh herbs, and creamy goat cheese come together in this irresistible galette that’s as beautiful as it is delicious. This rustic galette and zesty side salad, rich in fibre and minerals, are designed to nourish from the inside out—comfort food that loves you back.
Crispy, crispy!
For the crispiest galette crust, ensure you chill the dough for the full time listed. Additionally, for baking, add a little steam to the oven by placing a pan of hot water on the bottom rack.
Smoky Lentil and Herb Galette with Zesty Side Salad
Ingredients
- 1 cup (250 mL) whole grain or einkorn flour
- 1/2 cup (125 mL) almond flour
- 1/4 tsp (1 mL) sea salt
- 6 Tbsp (90 mL) cold butter, cubed
- 3 to 4 Tbsp (45 to 60 mL) cold water
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, peeled and minced
- 1 tsp (5 mL) smoked paprika
- 1 tsp (5 mL) dried thyme
- 1/2 tsp (2 mL) sea salt
- Freshly ground black pepper, to taste
- 1 cup (250 mL) cooked green or black lentils
- 2 oz (57 g) goat cheese, crumbled
- 1 to 2 tsp (5 to 10 mL) raw honey
- 4 cups (1 L) mixed greens
- 1 small cucumber, thinly sliced
- 1 Tbsp (15 mL) freshly squeezed lemon juice
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 tsp (5 mL) sumac
- Salt and pepper, to taste
Directions
01
Preheat oven to 400 F (200 C) and line baking sheet with parchment paper.
02
In large bowl, whisk together whole grain flour, almond flour, and salt. With pastry cutter, cut in cold butter until it forms pea-sized crumbs. Add cold water, 1 Tbsp (15 mL) at a time, mixing until dough comes together. Shape into disk; place in glass bowl, cover, and refrigerate for 30 minutes.
03
In skillet, heat 1 Tbsp (15 mL) olive oil over medium heat. Sauté onions until soft, about 5 minutes. Add garlic, paprika, thyme, salt, and pepper, and cook for 1 more minute. Stir in lentils and cook until warmed through, then remove from heat.
04
Remove dough from fridge, roll out on floured surface into rough 12 inch (30 cm) circle. Transfer to parchment-lined baking sheet. Spread lentil mixture in centre, leaving a 2 inch (5 cm) border. Fold edges over filling. Top with crumbled goat cheese and drizzle with honey. Bake in preheated oven for 25 to 30 minutes, until crust is golden and filling is warm. Allow to cool, then slice.
05
In bowl, toss mixed greens with cucumber, lemon juice, olive oil, sumac, salt, and pepper. Serve alongside galette, once cooled and sliced.
Corinne Quesnel is a Vancouver-based photographer, recipe developer, and health writer. She creates visually stunning, nutritious recipes, blending her passion for food and wellness with creative flair.
