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

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.