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. ---------------------------------------------------------------------------
Nutrition
Ingredients
