Warm spinach and red lentil salad
SmartPoints® value per serving
Pair this tender lentil and spinach salad with grilled haloumi for a lovely meat-free meal
Lentils, canned, rinsed, drained
1 cup(s), (200g)
2 cup(s), (500ml)
Baby spinach leaves
2 cup(s), (60g)
150 g, thinly sliced
- 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.
- 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.
- Serve lentils topped with haloumi, tomatoes and drizzle with pan juices.
SERVING SUGGESTION: Steamed asparagus.TIP: Save time, use canned brown lentils instead of cooking red lentils.