In a saucepan, cover the lentils and bay leaf with plenty of water.
Bring to the boil and simmer for 20 minutes.
Break the feta into chunks, drizzle with olive oil and bake in the oven at 180 degrees for 20 minutes.
Whisk the olive oil, vinegar, parsley, tomatoes, salt and pepper together in a bowl.
Drain the lentils, discarding the bay leaf. Stir through the spinach over a low heat until wilted.
Mix the dressing into the lentil and spinach mix and spoon onto a plate.
Top with the feta and season to taste.
Although delicious when warm, this tastes just as good cold!
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