Warm Red Lentil Salad

108

Ingredients:

• Olive Oil – 2 tblsp
• Cumin Seeds – 2 tsp
• Garlic – 2 cloves, crushed
• Fresh Ginger – 2 tsp, grated
• Split Red Lentils – 300 gms
• Vegetable Stock – 700 ml
• Fresh Mint – 2 tblsp, chopped
• Fresh Coriander – 2 tblsp, chopped
• Red Onions – 2, thinly sliced
• Baby Spinach Leaves – 200 gms
• Hazelnut Oil – 1 tsp
• Soft Goat Cheese – 150 gms
• Greek Yogurt – 4 tblsp
• Pepper

Method:

1. Heat half the olive oil in a large saucepan over a medium heat.
2. Add the cumin seeds, garlic and ginger and cook for 2 minutes, stirring constantly.
3. 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.
4. Remove from the heat and stir in the herbs.
5. Meanwhile, heat the remaining olive oil in a frying pan over a medium heat, add the onions and cook, stirring frequently, for 10 minutes or until soft and lightly browned.
6. Toss the spinach in the hazelnut oil in a bowl, then divide between 4 serving plates.
7. Mash the goat’s cheese with the yogurt in a small bowl and season to taste with pepper.
8. Divide the lentils between the serving plates and top with the onions and goat’s cheese mixture.