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


  • 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)


  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.

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