Smoky braised lentils with halloumi

Prep 20 min
Total 45 min
Serves 4



2 tsp
olive oil
carrots, thinly sliced
leek, (white and green part only), thinly sliced
1 1/2 cups
dried green lentils, rinsed
garlic cloves, sliced
2 tsp
smoked paprika
2 tsp
1/2 tsp
900 mL
no-salt vegetable broth
1 bunch
kale, stemmed and torn (9 cups)
2 tbsp
1/4 tsp
250-g pkg
Halloumi cheese, cut into 8 rounds


  • HEAT oil in a large deep frying pan over medium-high. Add carrots and leek. Cook until leek is softened, 4 min. Add lentils, garlic, paprika, coriander and salt. Cook for 1 min, then add broth and 1 cup water. Boil, then simmer, covered, until lentils are almost tender, about 20 min.
  • ADD kale and cook until lentils are tender, about 10 min. Stir in lemon juice and pepper. Reserve 2 cups for lentil cakes with harissa yogurt.
  • SEAR halloumi in a frying pan over medium, until golden, 1 min per side. Serve over lentils.


Calories 227
Protein 24 g
Carbohydrates 40 g
Fat 3 g
Fibre 9 g
Sodium 261 mg

Cheese grating tips

Issue: January 2017

Written by:

Photo credit: Photo, Erik Putz.

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