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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
On:

Cuisine

British

Time

15 - 30 mins

Skill Level

Newbie

Serves

2

Courses etc.

Lunch Box
Main Courses
Nibbles and Snacks
Side dishes
Starters

You will need

IngredientAdd
2 Tbsp olive oil More products
2 tsp chopped fresh rosemary or thyme leaves

Awaiting stock

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

Awaiting stock

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100g baby spinach leaves, washed and dried This item is not available to buy. This could be because it is seasonal or out of stock. More products
100g feta cheese, crumbled

Awaiting stock

More products

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

Method

  • 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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