Warm lentils, beetroot & spinach salad

Warm together in a pan, 1 tsp olive oil, 1 chopped garlic clove, 1/2 sliced red onion, 1/2 cup drained, canned brown lentils and 1/2 cup drained, canned baby beetroots. Add juice 1/2 lemon, 1 tbs chopped parsley and 1 cup baby spinach leaves. Serve sprinkled with 30g crumbled reduced-fat feta and 4 chopped walnut halves.