1½ litres vegetable stock
100g dried green lentils
1 medium onion, finely sliced
2 tsp Saba Spice Blend
300g salad potatoes, peeled and cut into 2-3 cm cubes
100g frozen peas
250g halloumi, sliced 5 mm thick
60g spinach, stalks removed, roughly chopped
4 tbsp Greek yoghurt
Put the vegetable stock and the lentils into a saucepan, cover and bring to the boil. Cook the lentils for 15-20 minutes, until beginning to soften.
Add the onion, Saba Spice Blend, potatoes and peas, and reduce to a medium-low heat. Cover and cook for 15-20 minutes, until the lentils and the potatoes are cooked.
Meanwhile, cut the halloumi into finger-sized slices. Heat a non-stick frying pan over a high heat and then add the halloumi slices. Cook until they are browning underneath, then flip and cook until the other side is browning too. Remove them to a cutting board and chop into bite-sized squares.
Add the spinach to the lentil mix and cook for 1-2 minutes until the spinach has wilted. Add salt to taste. Add more stock or water if required.
Ladle the soup into bowls and add the halloumi croutons and a tablespoon of yoghurt to each bowl. Drizzle with olive oil, sprinkle a little Saba Spice Blend over the yoghurt and serve with bread.