2 Tbsp olive oil
2 cloves garlic, minced
2 tsp ginger, freshly grated
1 1/2 cups split red lentils (dried)
3 cups vegetable broth
fresh mint & fresh cilantro
6 cups boston lettuce, mixed greens and/or spinach
1 red onion
1 small pack goat's cheese
1/2 cup yogurt
freshly ground pepper
1. Cook the garlic & ginger in 1 Tbsp olive oil for 2 minutes. Add lentils. Add vegetable broth, one ladle at a time. Allow the lentils to absorb the liquid from one ladle before adding the next - like cooking risotto. It should take 20 to 25 minutes for the lentils to fully cooked. Add mint & cilantro once cooked.
2. Meanwhile, cook red onions in a splash of olive oil for about 8 minutes.
3. Toss greens with walnut oil and divide among plates. Top with red onions.
4. Mix goat's cheese & yogurt. Serve on top of salad. Add freshly ground pepper to taste.
*** NOTE: We've also done this recipe as little lentil-filled wraps. Put the lentils, onions, cheese, etc in a boston leaf, roll and eat! A little messy, but also so good!
Much love & good eating,