Method

Serves 4

1. Place the lentils in approximately 850 ml/1 ½ pints water, together with the olive oil, Tabasco, whole peeled garlic cloves, onion and lemon quarters and the bag leaf.
2. Bring to the boil, then reduce to a fast simmer and cook for about 40-45 minutes until the lentils squeeze easily between the fingers.  Then add the tamari and mix well.  You decide whether you want just to drain the lentils so a little of their thick cooking jioce stays, or rinse them under cold water.  I like them with a little of their cooking juice so I don’t rinse through.   They may not look as neat or restaurant prfect this way, but they’ll be wetter and tastier.
3. Flash the goat’s cheese slices under a hot grill for a couple of minutes on both sides.  Remove and set aside while you mix the lentils, first with the vinaigrette then with the baby spinach.  
4. Top with the slices of goat’s cheese – 2x1-cm/ ½ -inch-thick slices per person is generous – and scatter over the tomato.  Serve at once.

Golden goat’s cheese
Dip the slices in beaten egg, then in freshly made breadcrumbs and deep fry until crisp and golden on the outside, softly molten inside.