It’s that time again, finals. Or at least, it’s the week before finals, which inevitably is busier than finals week itself. Spring break is two weeks away, and save for a confused bit of snow, Evanston is pretending that it’s spring already. Just in time for a couple days spent studying, reading, and writing away. What a tease.

Thankfully, with finals comes a great old friend of mine, procrastination. This quarter, procrastination has manifested in the form of excessive cooking. Soup making at 9 pm. Cookies as a study break. The casual vol-au-vents homage. After all, nothing prolongs break time like stacking your food in towers. As a bonus, these Puy lentil galettes are both fun to make and eat.

These galettes are essentially a cold lentil-yogurt salad, spiced up with a bit of cumin, sautéed onion and garlic, and smoked paprika. Olive oil and lemon notes bind everything together. Without the pastry disc, it’s a incredibly healthy, refreshing, protein-packed lunch or dinner. With the pastry discs, the protein is still there, as well as a little extra bit of puffed-up love.

Hello vertical procrastination, don’t you look lovely. And tasty too.

Recipe on the following page. 

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