Beetroot and Lentil Salad with Dill Yoghurt – Food & Home Magazine

Ingredients

• 160 grams green lentils
• 1/3 cup olive oil
• 1 onion, finely chopped
• 2 garlic cloves, sliced
• 3 tsp ground cumin
• 3 tsp ground coriander
• 3 lemons
• 250 grams cooked baby beetroot, quartered
• 120 grams baby spinach leaves
• ½ cup coriander leaves
• ¾ cup double thick yoghurt
• ¼ cup dill sprigs
• 320 grams goat’s cheese
• lemon wedges, to serve