Smoky Lentil and Herb Galette with Zesty Side Salad

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 fiber and minerals, are designed to nourish from the inside out—comfort food that loves you back.

Smoky Lentil and Herb Galette with Zesty Side Salad

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Servings

4

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Ingredients

• 1 cup whole grain or einkorn flour
• 1/2 cup almond flour
• 1/4 tsp sea salt
• 6 Tbsp cold butter cubed
• 3 to 4 Tbsp cold water
• 1 Tbsp extra-virgin olive oil
• 1 small onion finely chopped
• 2 cloves garlic peeled and minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp sea salt
• freshly ground black pepper to taste
• 1 cup cooked green or black lentils
• 2 oz goat cheese crumbled
• 1 tsp to 2raw honey
• 4 cups mixed greens
• 1 small cucumber thinly sliced
• 1 Tbsp freshly squeezed lemon juice
• 1 Tbsp extra-virgin olive oil
• 1 tsp sumac
• Salt and pepper to taste

Ingredients 1 cup whole grain or einkorn flour 1/2 cup almond flour 1/4 tsp sea salt 6 Tbsp cold butter cubed 3 to 4 Tbsp cold water 1 Tbsp extra-virgin olive oil 1 small onion finely chopped 2 cloves garlic peeled and minced 1 tsp smoked paprika 1 tsp dried thyme 1/2 tsp sea salt freshly ground black pepper to taste 1 cup cooked green or black lentils 2 oz goat cheese crumbled 1 tsp to 2raw honey 4 cups mixed greens 1 small cucumber thinly sliced 1 Tbsp freshly squeezed lemon juice 1 Tbsp extra-virgin olive oil 1 tsp sumac Salt and pepper to taste

Servings 4 Print Recipe

Instructions

1. Preheat oven to 400 F and line baking sheet with parchment paper.
2. 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 at a time, mixing until dough comes together. Shape into disk; place in glass bowl, cover, and refrigerate for 30 minutes.
3. In skillet, heat 1 Tbsp 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.
4. Remove dough from fridge, roll out on floured surface into rough 12 inch circle. Transfer to parchment-lined baking sheet. Spread lentil mixture in center, leaving a 2 inch 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.
5. In bowl, toss mixed greens with cucumber, lemon juice, olive oil, sumac, salt, and pepper. Serve alongside galette, once cooled and sliced.