Halloumi, Lentils and Greens Spaghetti
By OcadoLife
Published on 30 January 2026
Versatile, great value and good for you too, green lentils are a storecupboard hero. They bring depth and texture to this Halloumi, Lentils and Greens Spaghetti from Georgie Mullen, cook and author of What To Cook And When To Cook It. “Grated halloumi isn’t the usual choice of cheese for a pasta dish, but here its tang and bite work brilliantly against the nuttiness of the lentils.”Time and servings
35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time
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
Method
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.