Warm Red Lentil Salad With Goat Cheese

2 Tbs olive oil
2 tsp cumin seeds
2 garlic cloves
2 tsp grated fresh gingerroot
1 1/2 cups split red lentils
3 cups vegetable stock
2 Tbs chopped fresh mint
2 Tbs chopped fresh cilantro
7 oz baby spinach leaves
1 tsp hazelnut oil
5 1/2 oz soft goat cheese
4 Tbs strained plain yogurt
pepper

1) Heat half the olive oil in a large pan over medium heat, add the cumin seeds, garlic and gingerroot, and cook for 2 minuts, stirring constantly.
2) Stir in the lentils, then add the stock, a ladleful at a time, until is is all absorbed, stirring constantly - this will take about 20 minutes. Remove from the heat and stir in the herbs.
3) Toss the spinach in the hazelnut oil in a bowl, then divide among 4 serving plates.
4) Mash the goat cheese with the yogurt in a small bowl and season with pepper.
5) Divide the lentils among the serving plates and top with the goat cheese mixture.

Review: I changed a few things. I realized while making this that I didn't have cilantro or mint in my freezer anymore. After eating this without those flavors, I can't imagine using them! I also don't have hazelnut oil and doubted it would be a useful purpose. Therefore, I bought a handful of hazelnuts, chopped them and added them to the goat cheese mixture. This was such a delicious recipe! I thought it would be odd when I read it, but after eating it, I was upset that I didn't have more! Though, it made about 4 servings. :)