Warm Red Lentil Salad With Goat or Feta Cheese

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Total Time
50mins
Prep 15 mins
Cook 35 mins

I got this recipe out of the Fitness Food Cookbook, a christmas gift from my sister. I'm copying this recipe as is but will probably sub half the ingredients-- I don't care for goat cheese, I'll probably use feta. And I never heard of hazelnut oil; I'd sub with olive or sunflower oil. Lemon pepper would also be a nice sub for black pepper in the seasoning the cheese.

Ingredients Nutrition

Directions

  1. Heat 1 tbsp olive oil in a large saucepan over medium heat. Add the cumin seeds, garlic, and ginger and cook for about 2 minutes, stirring constantly.
  2. Stir in the lentils and vegetable stock. Let cook, covered (but with venting for the steam), for 20 minutes on medium-high heat.
  3. After 20 minutes, remove from heat and stir in the mint and cilantro.
  4. In a frying pan (or skillet), heat the other tablespoon of olive oil over medium heat, add the onions, and cook for about 10 minutes or until softly translucent and browned.
  5. Toss the spinach in the hazelnut oil in a bowl, then divide between 4 serving plates.
  6. Mash the goat (or feta) cheese with the yogurt in a small bowl and season to taste with pepper.
  7. Divide the lentils between the serving plates and top with the onions and cheese mixture. Garnish with lemon quarters and serve with toasted rye bread, pitas, or melba toast.