Red Lentil salad with Goat Cheese

Red Lentil salad with Goat Cheese

2 tablespoons olive oil
2 teaspoons cumin
2 garlic cloves, crushed
2 teaspoons grated fresh gingerroot
1 – 1/2 cups split red lentils
3 cups vegetable stock
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
2 red onions, thinly sliced
5 cups baby spinach leaves
1 teaspoon hazelnut oil
6 ounces soft goat cheese
5 tablespoons plain greek yogurt

Heat olive oil in a large skillet over medium heat; add the cumin, garlic and gingerroot and cook for 2 minutes, stirring constantly. Stir in the lentils, then add the stock, stirring constantly, until it is all absorbed – 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. Put the lentil mixture on top of spinach; Mash the goat cheese with the yogurt in a small bowl and season with salt & pepper. Top the salad with sliced onions and goat cheese mixture. serves 4