Halloumi, Lentils and Greens Spaghetti
halloumilentilsspaghettivegetariankalehealthy
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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
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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.