SERVES: 4
PREP TIME: 10 min
COOK TIME: 30 min
READY TIME: 40
CALORIES: 240 (per serving)
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INGREDIENTS
- 2 teaspoons oil
- 2 teaspoons cumin seeds
- 2 cloves garlic, crushed
- 2 teaspoons grated ginger
- 1½ cups red lentils
- 3 cups (24 fl oz) vegetable or chicken stock
- 2 tablespoons chopped mint
- 2 tablespoons chopped coriander
- 150 g (5 oz) baby spinach leaves
- 100 g (3¼ oz) goats’ cheese
- Cracked black pepper
- Lime wedges
INSTRUCTIONS
1 Heat oil in a saucepan over medium heat. Add cumin seeds, garlic and ginger to pan and cook for 2 minutes.
2 Add lentils to pan and cook for 1 minute. Add stock 1 cup at a time until liquid has been absorbed.
3 This could take about 20 minutes. Remove pan from heat and stir mint and coriander through lentils.
4 To serve, place spinach leaves in serving bowls, and top with lentils and goats’ cheese. Sprinkle salad with pepper and serve with lime.
NUTRITION FACTS
Calories: 240.0 Kcal
Fat: 17.2 g
Cholesterol: 18.9 mg
Sodium: 377.8 mg
Potassium: 338.9 mg
Carbs: 15.5 g
Protein: 8.0 g