warm red lentil salad

Jen made this a few months ago and everything kind of stopped while we scrambled to steal the recipe.  Which, really, is so so easy and features my favourite technique of frying and then cooking in soup stock.  But, shockingly good, and I lovelovelove red lentils.  For whatever reason, they look greeny-yellow when cooked, so I always think about getting green ones, but that is a huge mistake that I will not make again.

• 3 teaspoons oil
• 3 teaspoons cumin seeds
• 4 cloves garlic, crushed
• 3 teaspoons grated ginger
•  2 cups red lentils
• 4 cups soup stock
• 3 tablespoons chopped mint
• 3 tablespoons chopped coriander

Heat the oil in a pot, fry the cumin seeds, garlic, and ginger for a few minutes.  Add the lentils and coat them for about a minute.  Add the stock one cup at a time, until it’s absorbed.  You may need a bit more stock, or not all of it.  Keep adding it until you’re at the consistency you want, it takes about 20 minutes.  Remove the pan from the hear and stir in the mint and coriander.  It’s good hot or cold, on spinach or not.  You really can’t go wrong.