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 fresh mint, leaves picked and finely chopped
• 1/2 lemon, juiced, plus extra to taste
• 200g light halloumi, grated

Steps

1. Cook the green lentils in salted water for 10 minutes until tender, then drain.
2. Heat olive oil in a pan and sauté the onion until soft. Add the garlic and dried mint, then stir in the kale until wilted.
3. Bring the vegetable stock to the boil in a large pan. Add the wholewheat spaghetti and cook for 9-11 minutes until al dente with minimal stock remaining.
4. Combine the lentils and kale mixture with the pasta. Add the fresh mint and lemon juice, season with pepper, then fold in the grated halloumi until partially melted. Serve immediately.