Add a splash of olive oil to a heavy saucepan and cook the onion, carrot and garlic until softened.
Fold in the lentils and the bay leaf and season well. Let it sizzle for a minute an then pour in the wine, mix well and allow it to bubble for a bit before you pour in the stock. Lower the heat and cover, cooking for about 40 minutes until tender.
Add a splash of balsamic vinegar and a little mustard to give it a kick. Adjust the seasoning to taste.
Fold the spinach through the lentils to wilt it, and then remove from the heat and set aside.
Thinly slice the halloumi and cut into little cubes. Fry in a little olive oil until golden.
Plate up the lentils, scatter over the halloumi, and finish with the parsley, lemon juice and zest.