Skip to main content


  • 1 x 400 g can no-added-salt brown lentils, drained
  • 1/2 clove garlic, chopped
  • 2 spring onions (including green tops), sliced
  • 1 bunch English spinach leaves, shredded
  • 150 g reduced-fat feta cheese, crumbled
  • 1 punnet cherry tomatoes, halved
  • 2 tbs walnuts, chopped
  • 1/2 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.

Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.


Use 250g cooked green beans instead of spinach. Replace canned lentils with 1 1/2 cups cooked lentils. Always rinse lentils and pick out stones before cooking. Cook according to packet instructions. Be careful not to overcook as they will go mushy.

Serving Suggestion:

Serve with roast pork loin or chicken.

Healthy tip!

Still hungry? Try a side of salad or vegies before going for seconds.

Start to LiveLighter today

Become a member for free and receive your personalised meal plan.

Learn more

Nutrition Information

per serving per 100g
Energy 523 kJ 345 kJ
125 Cal 82 Cal
Protein 11.2 g 7.4 g
Fat, total 6.1 g 4 g
— saturated 2.6 g 1.7 g
Carbohydrate 4.9 g 3.2 g
— sugars 1.4 g 0.9 g
Sodium 294.1 mg 194.1 mg
Fibre 3.1 g 2.1 g

Member comments & rating

Log in or sign up to join the discussion.

Comments (1)

  • Avatar

    Hi, I made this salad for dinner, tonight. Yum! I added, Mediterranean olives, diced red capsicums and the suggested, green beans, Looking forward to trying other recipes, on this fab site. I tried to rate the recipe, but it didn’t work.
    Posted on: 05 Nov 18

Rating (1 ratings)