Healthy living

Walnut lentil salad

Preparation time: 10 minutes

Serves: 6


  • 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*


1. Combine lentils, garlic, onion, spinach and feta in a mixing bowl.

2. 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.


  • 14 serves of vegetables in this recipe.
  • 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.
  • Serving suggestion: serve with roast pork loin or chicken.

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