Smoky Lentil and Herb Galette - alive magazine
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.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Skillet
- Rolling pin
- Baking sheet
- Parchment paper
- Baking pan
- Oven
- Refrigerator
- Pastry cutter
- Whisk
- Colander
- Serving bowl
- Kitchen towel
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 tsp (5 mL) sumac
- Salt
- pepper
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