Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 2 cups all-purpose flour and 0.5 teaspoon salt, then cut in 1 stick cold unsalted butter until pea-sized crumbles form. Gradually add 0.5 cup ice water, mixing until a dough forms, then flatten into a disk, wrap, and chill for 30 minutes.

2. 2

   Rinse 1 cup brown or green lentils thoroughly, then combine them with 3 cups vegetable broth in a saucepan and simmer for 20-25 minutes until tender but not mushy.

3. 3

   Heat 2 tablespoons olive oil in a large skillet over medium heat, then sauté 1 medium red onion and 3 minced garlic cloves for 5 minutes until softened.

4. 4

   Add 1 medium diced zucchini and 1 medium diced red bell pepper to the skillet, cooking for 8-10 minutes until tender-crisp.

5. 5

   Stir in 1 teaspoon smoked paprika, 1 teaspoon ground cumin, and 0.5 teaspoon ground coriander, cooking for 1 minute until fragrant, then remove from heat and fold in 5 ounces fresh spinach until wilted.

6. 6

   Drain the cooked lentils, then combine them with the vegetable mixture, 1 tablespoon lemon juice, 0.5 teaspoon salt, and 0.25 teaspoon black pepper, mixing well.

7. 7

   Preheat your oven to 400°F (200°C), roll out the chilled dough into a 12-inch circle on a floured surface, spread the lentil filling onto the dough, leaving a 2-inch border, and then fold the edges over the filling.

8. 8

   Bake the galette for 35-45 minutes, or until the crust is golden brown and the filling is heated through, and while it bakes, whisk together 1 cup plain full-fat yogurt, 1 tablespoon harissa paste, and 1 teaspoon lemon juice for the drizzle.