Warm red lentil salad with goat cheese recipe

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  • Yield: 4 Servings


  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Toss the spinach in the hazelnut oil in a bowl, then divide among 4 serving plates.
  5. Mash the goat cheese with the yogurt in a small bowl and season to taste with pepper.
  6. Divide the lentils among the serving plates and top with the onions and goat cheese mixture.

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