Updated Nov 23, 2016Chatelaine
carrots, thinly sliced
leek, (white and green part only), thinly sliced
1 1/2 cups
dried green lentils, rinsed
garlic cloves, sliced
no-salt vegetable broth
kale, stemmed and torn (9 cups)
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.
NutritionCalories 227, Protein 24 g, Carbohydrates 40 g, Fat 3 g, Fibre 9 g, Sodium 261 mg.
Cheese grating tips