French Lentils in Puff Pastry
- 1 1/2 cup French green lentils, sorted and rinsed
- 1 bay leaf
- 1 tablespoon extra-virgin olive oil
- 2 large shallots, finely chopped
- 1 large carrot, chopped
- 1 large parsnip, chopped
- 1/2 teaspoon fine sea salt
- 2 cloves garlic, finely chopped
- 1 medium tomato, seeded and chopped
- 1/2 cup dry red wine
- 1 package puff pastry, defrosted
- 1/4 teaspoon ground black pepper
Preheat the oven to 375°F. Heat oil over medium heat in a medium pot. Add shallots, carrot, parsnip, salt and pepper and cook, stirring frequently, until browned, about 10 minutes. Add garlic and tomatoes, stir well, then add wine. Bring to a boil and then reduce heat and simmer, covered, for an additional 5 minutes.
Add lentils and their remaining cooking broth to pot with vegetables. Simmer over medium low heat, uncovered, until sauce has thickened, 10 to 15 minutes.
Pour lentils into individual ramekins or into one deep pie dish. On a lightly floured surface, roll out puff pastry dough to 1/8-inch thickness. Cut into circles just slightly larger than the tops of the ramekins (or pie dish). Place dough over lentils and make a few slashes over the top to allow steam to escape. Bake until golden brown and piping hot, 25 to 30 minutes.
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