1.Place lentils and 2 litres (8 cups) water in a large saucepan over medium-high heat; bring to the boil. Reduce heat to medium; simmer for 20 minutes or until tender. Drain.
2.Meanwhile, heat ¼ cup oil in a medium frying pan over medium heat. Cook onion, garlic and spices, stirring, for 3 minutes or until lightly golden. Add cooked lentils to pan; cook, covered, for 1 minute or until heated through. Remove pan from heat.
3.Juice 2 lemons into a bowl; add lentil mixture, beetroot, spinach and coriander. Season to taste; toss gently to combine.
4.Juice remaining lemon into a small bowl. Add yoghurt; whisk to combine. Season to taste. Drizzle with remaining oil; top with dill.
5.Divide lentil mixture among plates; crumble over goat’s cheese. Season to taste. Serve with dill yoghurt and lemon wedges.
Substitute a drained and rinsed 400g (12½oz) can of lentils for French-style green lentils.