Photo of Warm spinach and red lentil salad by WW

Warm spinach and red lentil salad

5
4
4
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
Pair this tender lentil and spinach salad with grilled haloumi for a lovely meat-free meal

Ingredients

Lentils, canned, rinsed, drained

1 cup(s), (200g)

Vegetable stock

2 cup(s), (500ml)

Baby spinach leaves

2 cup(s), (60g)

Ground cumin

1 tsp

Haloumi cheese

150 g, thinly sliced

Cherry tomatoes

250 g

Lemon juice

2 tbs

Instructions

  1. Place lentils and stock in a medium saucepan over medium heat and bring to the boil. Reduce heat to low, cover and cook for 10 minutes or until liquid has been absorbed and lentils are tender. Add spinach and cumin and stir until just wilted.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over high heat. Cook haloumi for 1 minute each side or until browned. Remove from pan and set aside. Add tomatoes and juice to pan and cook, stirring for 2-3 minutes or until warmed through.
  3. Serve lentils topped with haloumi, tomatoes and drizzle with pan juices.

Notes

SERVING SUGGESTION: Steamed asparagus.TIP: Save time, use canned brown lentils instead of cooking red lentils.