1. In a small pot, combine lentils, origanum sprigs and 3 cups of water. Cover; heat to boiling. Reduce heat to maintain simmer; cook for 25 to 30 minutes or until tender.
2. Meanwhile, chop onion, celery and peppers. In a large skillet, heat 1 tablespoon of oil on medium. Add onion and celery; cook for 7 to 8 minutes or until tender, stirring. Add peppers, 2 tablespoons of water and ¼ teaspoon each of salt and pepper. Cook for 5 minutes or until peppers are crisp-tender, stirring.
3. Drain lentils (discard sprigs); transfer to a bowl. Stir in vinegar, dill, origanum leaves, onion mixture, ¼ teaspoon each of salt and pepper and remaining oil.
4. Divide spinach among 4 serving plates; spoon lentil mixture over. Top with feta and garnish with dill.

Each Serving About 1 423kJ, 16g protein, 47g carbohydrate, 12g total fat (3g saturated), 13g fibre, 13mg cholesterol, 565mg sodium.