Halloumi, Lentils and Greens Spaghetti
Ingredients
150g green lentils
1 tbsp olive oil
1 onion, finely sliced
2 garlic cloves, finely sliced
2 tsp dried mint
200g sliced kale
950ml low-salt vegetable stock
320g wholewheat spaghetti
15g mint, leaves picked and finely chopped
½ lemon, juiced, plus extra to taste
200g light halloumi, grated
4 servings
Calories~638 kcal
Protein~30 g
Carbs~69 g
Fat~26 g
Fiber~11 g
Sugar~4 g
Total recipe
Calories~2,550 kcal
Protein~120 g
Carbs~275 g
Fat~105 g
Fiber~42 g
Sugar~16 g
Directions
Step 1
Put the lentils in a saucepan with a pinch of salt and 450ml water; bring to the boil. Reduce the heat, then cover and simmer for 10 mins or until the lentils are soft with a little bite. Drain and set aside.
Step 2
Meanwhile, heat the oil in a large frying pan over medium heat. Add the onion and a pinch of salt; fry for 8-10 mins, stirring regularly, until soft. Add the garlic and dried mint; fry for 1-2 mins. Add the kale; cook, stirring occasionally, until wilted. Remove from the heat.
Step 3
In a large saucepan, bring the stock to the boil. Add the spaghetti; simmer for 9-11 mins, until the pasta is al dente with a small amount of stock left in the pan.
Step 4
Tip the lentils and kale mixture into the pasta. Add the chopped mint, lemon juice (to taste) and a grind of black pepper, then toss to combine. Add the grated halloumi, mixing until the cheese starts to soften and partially melt into the stock. Serve immediately.
