Heat the oil in a saucepan over a medium heat, add the cumin seeds, garlic and ginger and cook for 1 minute. Add the lentils and cook for a further 1 minute.
Pour the stock into the pan one ladleful at a time, waiting until the liquid has been absorbed before adding more, and cook until the lentils are tender – about 10–20 minutes. Remove the pan from the heat and stir in the herbs and lime juice.
Divide the spinach leaves among 2 serving bowls, top with the lentils and goats’ cheese and sprinkle with black pepper.