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Lenses and spectral delight

by food (follow)

Ingredients for 4 to 6 people
1 glass of green lentils of Puy
2 bay leaves
1 teaspoon of cumin
1 medium onion, chopped
2 cloves garlic
1 Greek yoghurt
50 g of spinach shoots
6 beautiful mint leaves
1/2 lemon yellow
1 roll of puff pastry
Olive oil
Salt & black pepper

Preparation
Cook the lentils in the boiling water with the bay leaves.
Brown the chopped onion in a little olive oil in a saucepan. Add the crushed garlic and cooked lentils. Continue cooking for 2 minutes. Let cool. Add yoghurt, spinach leaves, half lemon juice and 4 tablespoonfuls of olive oil. Salt and pepper.
Cut the puff pastry according to your inspiration. Brush with the beaten egg. Bake in the oven at 200 C. Allow to cool slightly.
Place a cut of puff pastry on a plate, garnish with lentils, place a drizzle of olive oil and some zest of yellow lemon on top.
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