Warm Pesto Lentils with Feta and Spinach

By Dr Clare Bailey 

A super easy, microbiome-friendly Mediterranean-style recipe with lots of flavour, fibre and immunity supporting properties.

Serves: 2

Calories per serve: 575

Prep time: 3 minutes

Cooking time: 10 minutes


Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 onion, diced
  • 100g firm feta, diced
  • 4 balls frozen spinach (about 100g), defrosted
  • 250g cooked lentils , from pack or drained from a tin
  • 2 tbsp pine nuts or cashews (or any seeds or nuts – best toasted)
  • ½ small jar of pesto (about 50g)

Method

  1. In a medium pan, sweat the onions in the oil for about 5 min until soft and starting to turn golden.
  2. Add the lentils, feta, spinach, pine nuts and the pesto. Stir then add 4-5 tbsp water to loosen.
  3. Season with generous amounts of black pepper, and salt to taste.
Tips: Switch ingredients or add more, depending on what you have available, e.g. swap feta for fried halloumi, add some spices. If you don’t have pesto, add a tbsp lemon juice.

Want to look at more low calorie, low carb Mediterranean style recipes you can do yourself? Find out more!

Looking to try the Fast 800 but need some extra recipes, advice and support? Try out the 12 week programme! All costing you less than a daily cup of coffee. 

Subscribe to our Newsletter