WARM RED LENTIL SALAD

2 teaspoons oil
2 teaspoons cumin seeds
2 cloves garlic crushed
2 teaspoons grated ginger
1 1/2 cups red lentils
3 cups vegetable or chicken stock
2 tablespoons chopped mint
2 tablespoons chopped coriander
150 g baby spinach leaves
100 g goats' cheese
Cracked black pepper
Lime wedges

Heat oil in a saucepan over medium heat. Add cumin seeds, garlic and ginger to pan and cook for 2 minutes. Add lentils to pan and cook for 1 minute. Add stock 1 cup at a time until liquid has been absorbed. This could take about 20 minutes. Remove pan from heat and stir mint and coriander through lentils.