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Rated excellent by our customers

Red Lentil, Spinach and Feta Salad

A nutritious salad that can be eaten hot or cold.

Customer Rating:
5.0 (5 votes)

Posted by: kim




15 - 30 mins

Skill Level




Courses etc.

Lunch Box
Main Courses
Nibbles and Snacks
Side dishes

You will need

2 Tbsp olive oil More products
2 tsp chopped fresh rosemary or thyme leaves More products
100g red split lentils More products
1 cup or 250ml vegetable stock or water More products
2 Tbsp balsamic vinegar OR More products
2 Tbsp red wine vinegar OR More products
2 Tbsp apple cider vinegar More products
pinch sea salt, optional More products
1/4 tsp ground black pepper More products
2 salad onions or spring onions, chopped More products
100g baby spinach leaves, washed and dried

Sorry unavailable

More products
100g feta cheese, crumbled Available only in our Edinburgh shops More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Heat 1 Tbsp olive oil in a saucepan over medium heat.
  • Briefly sauté the rosemary or thyme, just to bring out their aroma.
  • Add the lentils and vegetable stock, cover, and simmer over low heat for 15 minutes or until the lentils are cooked but not totally mushy.
  • Drain the lentils and put them in a mixing bowl.
  • Add 1 Tbsp olive oil, the vinegar, salt (if using) and pepper, and stir to combine.
  • Add the spring onions, spinach leaves and feta and mix well. Taste and adjust seasoning if necessary. Serve warm or at room temperature.

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Shopping List

Extra Virgin Olive Oil
Hellenic (250ml)
Fresh Rosemary ORGANIC
Real Foods (1bunch)
Red Split Lentils ORGANIC
Real Foods
Salad Onions ORGANIC
Real Foods (bunch)
Baby Spinach ORGANIC
Real Foods (75g)
Sorry unavailable
Balsamic Vinegar
Clearspring (500ml)
Red Wine Vinegar ORGANIC
Aspall (350ml)
Fine Sea Salt
Real Foods
Black Peppercorns
Real Foods
Apple Cider Vinegar Raw ORGANIC
Bragg (473ml)
Swiss Vegetable Bouillon ORGANIC
Marigold (150g)