Lentil Pie with Rosemary

Ingredients:

• 1 cup dried green lentils
• 2 cups water
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 sheet of store-bought puff pastry

Instructions:

1. Preheat oven to 400°F.
2. Rinse lentils under cold water and drain.
3. In a pot, combine lentils and water. Bring to a boil, then reduce heat to simmer for about 20-25 minutes until lentils are tender.
4. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until translucent.
5. Stir in cooked lentils, rosemary, salt, and pepper. Cook for another 2-3 minutes, then remove from heat.
6. Roll out puff pastry on a baking sheet lined with parchment paper.
7. Spoon lentil mixture onto the pastry, leaving a border around the edges.
8. Using a knife, make slits in the pastry to allow steam to escape while baking.
9. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
10. Let cool slightly before slicing and serving.