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Warm french lentil salad

Using ready-cooked lentils makes this a very quick and filling winter salad, that can be eaten warm or cold.

Many people are surprised to learn just how nutritious legumes are. They provide fiber, protein, carbohydrate, B vitamins, iron, copper, magnesium, manganese, zinc, and phosphorous (1).

INGREDIENTS (serves 2):

  • 2 tbsp extra virgin olive oil

  • ½ medium onion finely chopped

  • 2 stalks celery chopped

  • 1 large red pepper diced

  • ¼tsp dried oregano

  • Salt + pepper

  • 100g ready-cooked Puy lentils

  • 2 tbsp red wine vinegar

  • 1 tbsp fresh dill, chopped

  • 100g baby spinach

  • 50g feta cheese


1. Heat 1 tbsp oil in frying pan and add onion, celery, and red pepper.

2. Sauté for 6-8 mins, add oregano and season with salt and pepper.

3. Meanwhile, in a separate bowl, add lentils, stir in vinegar, dill, and remaining oil.

4. Combine lentils with the onion mixture and warm through.

5. Divide the spinach between 2 plates, top with lentil mixture and crumbled feta


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