Greek · beginner
Greek Lemon Tomato Braised Lentils With Pan-Seared Halloumi
A hearty, comforting Greek lentil braise simmered with aromatic vegetables and topped with crispy, golden pan-seared halloumi cheese slices.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat 1 tablespoon of olive oil in a deep saucepan over medium heat and cook the onion and garlic for 4 minutes until translucent.
- 02
Add the tomato paste and dried oregano, stirring constantly for 1 minute to toast the tomato paste.
- 03
Pour in the rinsed brown lentils and 3 cups of water, bring to a boil, then cover and simmer on low heat for 20 minutes until lentils are tender.
- 04
Stir in the sliced roasted red bell peppers and fresh lemon juice, simmer uncovered for 3 minutes, and season with salt and black pepper.
- 05
Sear the halloumi slices in a separate dry non-stick pan over high heat for 2 minutes per side until deeply golden brown.
- 06
Divide the warm braised lentils into shallow bowls and lay the golden seared halloumi slices on top to serve.
A LITTLE KITCHEN KNOW-HOW
Dry Searing Halloumi
Grilling or searing high-melting-point halloumi cheese in a hot dry pan produces a crispy outer crust while keeping the interior soft and warm.
Notes from the kitchen
- Pat the halloumi dry with paper towels before searing to get a deep golden crust without excessive splatter.
- Season the lentils with salt near the end of cooking so the skins soften properly while simmering.
- Original home-cooking adaptation inspired by Greek; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.