Smoky braised lentils with halloumi

39

PREP TIME

20 min

TOTAL TIME

45 min

Serves

4

Smoky braised lentils with halloumi

Photo, Erik Putz.


Ingredients

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

Instructions

  • 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.

Cheese grating tips

Nutrition (per serving)

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