Lentil salad with goat cheese on leaf salad

Ingredients for 2 servings:

• 100 g lettuce
• 100 g lentils, red
• 200 ml vegetable stock
• 1 clove(s) garlic
• 2 cm fresh ginger or 0.5 tsp ginger powder
• ½ bunch basil
• ½ bunch mint
• 2 tbsp olive oil
• 1 tsp agave syrup
• 4 tbsp lemon juice
• 80 g goat’s cheese

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel the garlic and ginger, finely dice both, and roughly chop the herbs. Wash the lettuce and drain well. Bring the vegetable stock to a boil, add the lentils, and cook for about 20-25 minutes, depending on the variety. Drain if necessary. Add the garlic, ginger, and a pinch of salt and let cool. Make the salad dressing with lemon juice, salt, pepper, olive oil, and agave syrup. Mix the herbs with the lentils. Toss the lettuce with the dressing. Halve or crumble the goat cheese and arrange it on top of the salad with the lentil and herb mixture. Mozzarella or shrimp are also good options instead of goat cheese. Arugula works well instead of regular lettuce. The basil can also be replaced with cilantro.