Halloumi-Topped Lentil Stew

Want to jazz up your lentils? Need a nutritious vegetarian recipe to try out this week? Then why don't you try this halloumi-topped lentil stew.

This dish is the ultimate comfort food, combining hearty flavours and satisfying textures in every bite. The rich, spiced lentil base is simmered to perfection, creating a saucy, flavorful foundation that's both wholesome and indulgent. Topped with golden, caramelized halloumi, the dish achieves a perfect balance of creamy, chewy, and crispy elements. Fresh herbs and a sprinkle of pomegranate seeds add brightness and a touch of tangy sweetness, making this dish as vibrant as it is delicious. It’s a one-pan wonder that’s perfect for cozy nights.

It's pretty simple to cook, and an easy-mid-week meal that can serve a whole family.

Halloumi-topped Lentil Stew

Serves 4

Ingredients:

• 3 tbsp olive oil

• 2 red onions, chopped

• 2 carrots, chopped

• 300g chestnut mushrooms, chopped

• 2 tbsp tomato puree

• 2 x 250g packs ready-cooked puy lentils

• 400g tin chopped tomatoes

• 400ml vegetable stock

• 100g kale, shredded

• Large handful chopped parsley and coriander

• 2 x 225g pack halloumi, sliced

• 4 tbsp pomegranate seeds

• Salt and pepper

Spices:

• 1 tsp chilli flakes

• 1/2 tsp ground coriander

• 1/2 tsp ground cumin

• 1/2 tsp allspice

• 1/2 tsp ground cinnamon

• 1/2 tsp smoked paprika

Method:

1. Prepare the Base:

   Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the onion and carrots, cooking for 10 minutes until softened.

2. Add the Mushrooms:

   Stir in the mushrooms, season with salt and pepper, and cook for an additional 5 minutes.

3. Incorporate the Spices and Tomato Purée:

   Add the tomato purée, ground cumin, and smoked paprika. Stir well and cook for 1–2 minutes to release the spices' aroma.

4. Combine the Lentils and Tomatoes:

   Add the lentils and canned chopped tomatoes. Pour the vegetable stock into the empty tomato can to rinse it, then add the liquid to the pan.

5. Simmer with Kale and Herbs:

   Stir in the kale and most of the fresh herbs, reserving a little for garnish. Simmer for 15 minutes, or until the lentils are tender and the mixture is thick and saucy.

6. Transfer to a Baking Dish:

   Once the lentil mixture is cooked, transfer it to a large, shallow casserole dish.

7. Prepare and Add the Halloumi:

   Preheat the grill to medium. Toss the halloumi slices with the remaining 1 tablespoon of olive oil and layer them over the lentil mixture.

8. Grill to Perfection:

   Place the dish under the grill and cook until the halloumi is golden and the sauce is bubbling, about 5–7 minutes.

9. Finish and Serve:

   Scatter the remaining fresh herbs and pomegranate seeds over the top before serving.

Serving Suggestion:Serve warm as a hearty main dish, accompanied by crusty bread or a side salad for a complete meal.

And enjoy!

Kesar