Green lentils with beetroot, walnuts and goat's cheese

 They are also high in folate – deficiencies in folate have been linked to depression.

Ingredients (serves 2)

• 1 cup dried green, brown, or French lentils
• 2 cups water
• 60g fresh goat's cheese
• ½ cup walnuts
• 8 pre-cooked fresh baby beets
• ½ red onion, finely sliced
• 1 cup baby spinach leaves
• 2 tbsp extra virgin olive oil

METHOD

Thoroughly wash lentils and add to a small saucepan with water. Bring to a fast simmer over a medium-high heat, then reduce to a gentle bubble. Cook uncovered, for 20 to 30 minutes until tender. Add additional water as needed to ensure lentils are just covered. Strain lentils, stir through spinach and divide between two bowls. Top with onion and fresh baby beets and crumble over walnuts and goats cheese.

Drizzle with olive oil and serve warm with salt and pepper to taste.

Recipe and image by Sally O'Neill