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.
- 2 tablespoons extra virgin olive oil, divided
- 2 teaspoons cumin seeds
- 2 garlic cloves, crushed (1 tsp minced garlic)
- 2 teaspoons grated gingerroot (I'd use powdered ginger)
- 1 1⁄2 cups split red lentils
- 3 cups vegetable stock
- 2 tablespoons of fresh mint, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 red onions, thinly sliced
- 4 cups baby spinach leaves
- 1 teaspoon hazelnut oil
- 100 g soft fresh goat cheese (I'll use crumbled feta)
- 4 tablespoons plain yogurt, strained
- 1 lemon, cut in quarters
- toasted rye bread
- 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.
- Stir in the lentils and vegetable stock. Let cook, covered (but with venting for the steam), for 20 minutes on medium-high heat.
- After 20 minutes, remove from heat and stir in the mint and cilantro.
- 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.
- Toss the spinach in the hazelnut oil in a bowl, then divide between 4 serving plates.
- Mash the goat (or feta) cheese with the yogurt in a small bowl and season to taste with pepper.
- 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.