Warm Red Lentil Salad With Goat Or Feta Cheese

Name: Warm Red Lentil Salad With Goat Or Feta Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; GARNISHES; pepper; 1 lemon, cut in quarters; toasted rye bread

Servings: persons

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
GARNISHES
pepper
1 lemon, cut in quarters
toasted rye bread

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.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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), and more.

Yes, Warm Red Lentil Salad With Goat Or Feta Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!