Ingredients
Scale
- 200g halloumi cheese
- 1 cup lentils
- 1 lemon (juice and zest)
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 2 garlic cloves (minced)
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh herbs (for garnish, such as parsley or cilantro)
Instructions
- Rinse the lentils under cold water. In a saucepan, combine lentils and vegetable broth and bring to a boil. Reduce to a simmer and cook for about 20 minutes or until tender.
- While the lentils are cooking, heat olive oil in a pan over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
- Add cooked lentils to the pan along with lemon juice, lemon zest, cumin, salt, and pepper. Stir to combine and let cook for another 5 minutes.
- In a separate pan, slice halloumi cheese and pan-fry in a little olive oil over medium heat until crispy and golden on both sides.
- Serve the lemony lentils topped with the fried halloumi and garnish with fresh herbs.
Notes
For best results, fry halloumi just before serving. Leftovers can be stored separately in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying, Simmering
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 40mg