March 18th, 2010

Lentil, Avocado & Goat Cheese Salad

Looking for something different and spring-like, but don’t want to indulge in off season produce?  Try this salad for a change of pace.  Warm and delicious, this will tempt the most demanding palates.

INGREDIENTS

2 red onions finely sliced

Olive oil

2 tsp cumin seeds

2 crushed, pressed or finely chopped garlic cloves

2 tsp grated ginger root

1 ½ cup split lentils – I use the common red lentils that you can find in any grocery store

3 cups vegetable stock or bouillon

2 tbsp chopped fresh mint

2 tbsp chopped cilantro

4 – 5 cups spinach

2 avocados, pitted and sliced

1 tsp hazelnut or walnut oil

4 tbsp Greek or strained plain yogurt – greek has a richer texture

Fresh ground pepper

DIRECTIONS

In a large skillet over medium heat with enough olive oil to cover the bottom, sauté onions until soft, for about 10 minutes.  Add cumin seeds, garlic and ginger root.  Sauté for 2 minutes, constantly stirring.

Stir in lentils; add stock at a ladleful at a time and constantly stirring, until the stock is absorbed – about 20 minutes.  Remove from heat and stir in herbs.

Toss spinach in hazelnut or walnut oil, then divide among 4-6 salad plates or one large serving plate

Mash goat cheese with yogurt in a small bowl (you can also use a stick or mini-blender but don’t puree) and season with fresh ground pepper.

Place lentils among salad plates or serving plate and top with avocado slices and goat cheese mixture.

Courtesy of Salad by Love Food

One Response to “Lentil, Avocado & Goat Cheese Salad”

  • this looks incredibly yummy. Each of the ingredients alone are favorites, and combined…wow! Red lentils are actually not so easy to find in my neck of the woods. We just have the plain old brown ones in the grocery store, so I have to seek them out in more posh places. Avocados are also pricey here…but worth every penny. btw, we’ve been using your SaladSuccess shaker every day for our simple vinaigrette. Such a smart product! Keep up the good work.

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