Spinach, lentil and feta bruschetta

Spinach, lentil and feta bruschetta

Ingredients (serves 4):

  • 2 tablespoons currants
  • 1 tablespoon red vinegar
  • 300g cherry tomatoes
  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 1 teaspoon dried oregano
  • 200g baby spinach leaves, thinly sliced
  • 400g can brown lentils, rinsed, drained
  • Finely grated zest and juice of 1 lemon
  • 150g feta, crumbled
  • Toasted flaked almonds, to serve



  1. Preheat the oven to 200°C.
  2. Soak the currants in vinegar for 30 minutes, then drain and set aside until needed.
  3. Meanwhile, place tomatoes on a baking tray, season, then drizzle with 1 tablespoon oil. Roast for 5 minutes or until just softened and skins are starting to split. Set aside.
  4. Heat remaining 1 tablespoon oil in a large pan over medium heat. Add garlic and oregano, then cook for 1 minute or until fragrant.
  5. Add spinach and cook for 1 minute or until wilted.
  6. Add lentils, zest and juice. Season and cook for 1 minute or until warmed through.
  7. Garnish with currants, tomato, feta and almonds, then serve.
Print Friendly, PDF & Email

More articles

Leave a Reply