10 minutes preparation
14 serves of vegies in this recipe
400g can brown lentils, drained
½ clove garlic, chopped
2 spring onions, sliced
1 bunch English spinach leaves, shredded
150g reduced-salt feta cheese, crumbled
1 punnet cherry tomatoes, halved
2 tablespoons walnuts, chopped
½ cup low-fat Italian salad dressing*
Combine lentils, garlic, onion, spinach and feta in a mixing bowl. Add tomatoes, walnuts and dressing.
*Make your own low-fat Italian dressing by mixing juice from ½ lemon with 1 tablespoon of olive oil and a little Dijon mustard.
Use 250g cooked green beans instead of spinach.
Replace canned lentils with 1 ½ cups cooked lentils. Always rinse lentils and pick out stones before cooking. Cook according to packet directions. Be careful not to overcook, as they will go mushy.
Serve with roast pork loin or chicken.
Recipe © State of Western Australia, 2012.
Serves in this recipe: 6
Serve size: 206 g