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 & 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.