Cook the lentils with the bay leafs and salt in about 1 Liter of water for about 20 to 30 minutes. Drain them in a sieve and put by side.
In a small frying pan, roast the cumin and coriander seeds until they smell nicely. Let the spices cool down and then grind them to a fine powder.
Heat 1 tbsp of olive oil in a pan and glaze the chopped onion and crushed garlic in it until they are soft and golden. At the spices and gently cook for another 2 minutes. Mix the lentils with the spices and set aside to cool down.
After the lentils have cooled down, add the yogurt, spinach, lemon juice and 1 tbsp of olive oil. Season with salt and pepper.
Preheat the oven to 200 °
Cut four circles, about 8 cm, out of the puff pastry. Place the pastry on a lined baking tray with enough space between them and glaze them with the beaten egg.
Bake the pastry for about 10 to 15 minutes or until golden brown.
Place the cooked pastry on a plate and drape the lentil mixture on the pastry. Drizzle some olive oil over the top and garnish with a mint leave.