Spicy Lentil Salad

1 cup brown lentils

1 chicken stock cube, crumbled

2 medium tomatoes, cut into 1 cm cubes

2 spring onions, sliced

2 tablespoons oil

2 teaspoons apple cider vinegar

1 tablespoon chopped fresh mint

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper, to taste

Place lentils in a medium pan and cover with water; add stock cube. Bring to the boil;

simmer 20 minutes or until tender. Drain, set aside to cool.

Combine the cooked lentils with tomatoes and spring onions in a serving bowl.

Place remaining ingredients in a small screw-top jar and shake well.

Drizzle dressing over salad and toss gently to combine.

Serve immediately.