Ingredients
- 2 tbsp olive oil
- 2 tsp cumin seeds
- 2 garlic cloves, crushed
- 2 tsp grated fresh gingerroot
- 1½ cups split red lentils
- 3 cups vegetable stock
- 2 tbsp chopped fresh mint
- 2 tbsp chopped fresh cilantro
- 2 red onions, thinly sliced
- 4⅜ cups baby spinach leaves
- 1 tsp hazelnut oil
- 5½ oz (150 g) soft goat cheese
- 4 tbsp strained plain yogurt
- black pepper
How to Make It
- Heat half the olive oil in a large skillet over medium heat, add the cumin seeds, garlic, and gingerroot and cook for 2 minutes, stirring constantly.
- Stir in the lentils, then add the stock, a ladleful at a time, until it is all absorbed, stirring constantly—this will take about 20 minutes. Remove from the heat and stir in the herbs.
- Meanwhile, heat the remaining olive oil in a skillet over medium heat, add the onions, and cook, stirring frequently, for 10 minutes, or until soft and lightly browned.
- Toss the spinach in the hazelnut oil in a bowl, then divide among 4 serving plates.
- Mash the goat cheese with the yogurt in a small bowl and season to taste with pepper.
- Divide the lentils among the serving plates and top with the onions and goat cheese mixture.
