2 tsp olive oil
2 tsp chopped fresh rosemary or thyme leaves
4 oz red lentils
1 cup vegetable stock or water
2 Tbsp white wine vinegar
Kosher salt and fresh black pepper, to taste
1 Tbsp olive oil
2 scallions, thinly sliced
2 oz baby spinach leaves
4 oz feta cheese, crumbled
Heat 2 tsp olive oil in a saucepan over medium heat, and briefly sauté the rosemary or thyme, just to bring out the aroma. Add the lentils and vegetable stock, cover, and simmer over lowest heat for 10 minutes or until lentils are cooked but not totally mushy.
Drain the lentils and add to a mixing bowl. In a small bowl, stir together the vinegar, salt and pepper, and 1 Tbsp olive oil. Add half to the lentils, and stir to combine. Add remaining ingredients, including remaining dressing, and mix well. Serve warm or at room temperature.