A sandwich of ingredients you could not hold in your hand.

Ingredients

• 2 Tbsp olive oil
• 2 tsp cumin seeds
• 2 garlic cloves
• 1 chilli pepper
• 2 tsp grated ginger
• 1.5 cups split red lentils
• 3 cups vegetable stock
• 2 Tbsp of fresh mint, chopped
• 2 Tbsp fresh cilantro, chopped
• 2 red onions, thinly sliced
• 4 cups baby spinach leaves
• 1 teaspoon crushed walnuts
• 100 g crumbled feta cheese
• 4 Tbsp plain yogurt, strained
• Tomato paste
• Soy sauce
• Balsamic vinegar
• Pepper

Preparation

Fry chopped onions and garlic in olive oil. In the last minute add cumin, ginger and cook for about 2 minutes, stirring constantly.

Add double volume of vegetable stock, chilli and lentils. Let cook, covered for 20 min over medium heat, adding water if necessary. Add tomato paste and soy sauce and stir occasionally.

Once cooked, stir in mint and coriander and remove from heat.

Toss the spinach in olive oil and balsamic vinegar in a bowl, then divide between serving plates.

Mash the feta cheese with the yogurt in a small bowl and season to taste with pepper.

Divide the lentils between the serving plates and top with the yogurt/feta mixture. Garnish with lemon quarters and serve with bread.

Tag vegetarian