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Warm Lentil and Spinach Salad

This warm salad is a comforting bowl of complementary flavours, packed with goodness! Perfect for lunch, it combines the fresh tastes of fennel, pomegranate, and sharp red wine vinegar, with warm spinach and lentils. We love the addition of pine nuts for an extra crunch!

Prep Time: 10 mins
Cooking Time: 10 mins
4 people

Used in this recipe

Ingredients

4 tbsp Filippo Berio Extra Virgin Olive Oil
1 small or 1/2 large fennel bulb, thinly sliced
1 small onion, thinly sliced
1 can lentils (your choice!)
3 tbsp Filippo Berio Red Wine Vinegar
1 tbsp maple syrup
1 tsp dijon mustard
150g spinach
100g pomegranate seeds
3 tbsp toasted pine nuts

Method

Heat half of the Filippo Berio Extra Virgin Olive Oil in large pan set over medium heat; cook fennel and onion for about 5 minutes or starting to soften.
Stir in lentils; cook for about 3 minutes or until vegetables are tender and lentils are heated through.
Meanwhile, whisk together remaining oil, Filippo Berio Red Wine Vinegar, maple syrup, Dijon mustard, salt and pepper. Add to pan; bring to simmer.
Stir in spinach; cook for about 1 minute or just starting to wilt.
Transfer to serving dish and garnish with pomegranate seeds and pine nuts.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.