Heat the olive oil in a small saucepan over medium heat. Add the garlic and cook 1 minute. Add in the fennel and coriander seeds and cook until fragrant, about 30 seconds. Remove from heat and whisk in lemon juice and balsamic vinegar. Set aside to cool.
Bring 1-2 cups salted water to boil. Cook the red lentils just until tender, about 5 minutes. Drain the lentils. Drizzle the dressing over the top. Crumble the goat cheese over the top and stir to combine. Season with salt and pepper to taste. Serve as a side dish or over rice or lettuce for a more substantial meal.
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