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Halloumi-topped lentil stew

Name: Halloumi-topped lentil stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 tbsp olive oil; 2 red onions, chopped; 2 carrots, chopped; 250g chestnut mushrooms, chopped; 2 tbsp tomato purée; 1-1½ tbsp berbere spice mix (see Know-how); 2 x 250g packs ready-cooked puy lentils; 400g tin chopped tomatoes; 400ml vegetable stock; 100g kale, shredded; Large handful chopped parsley and coriander; 225g pack halloumi, cut into 0.5cm-thick slices; 4 tbsp pomegranate seeds; You’ll also need; Large shallow flameproof casserole or deep ovenproof sauté pan

By: Sophie Austen-Smith
Former deputy food editor, delicious.

Published: 8 Mar 21
Updated: 18 Mar 24

This spicy vegetarian lentil stew is packed with healthy vegetables and topped with slices of grilled halloumi for extra flavour.

Or, go vegan with your lentils and make this stunning pumpkin black dhal with herb and cashew sauce.

Easy
March 2021

Test kitchen approved

Serves 6
Hands-on time 15 min, simmering time 15 min, oven time 15 min

This spicy vegetarian lentil stew is packed with healthy vegetables and topped with slices of grilled halloumi for extra flavour.

Or, go vegan with your lentils and make this stunning pumpkin black dhal with herb and cashew sauce.

Vegetarian recipes

Nutrition: per serving

Calories: 464kcals
Fat: 16g (7.3g saturated)
Protein: 20g
Carbohydrates: 55.3g (11.9g sugars)
Fibre: 9.6g
Salt: 1.2g

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Ingredients

3 tbsp olive oil
2 red onions, chopped
2 carrots, chopped
250g chestnut mushrooms, chopped
2 tbsp tomato purée
1-1½ tbsp berbere spice mix (see Know-how)
2 x 250g packs ready-cooked puy lentils
400g tin chopped tomatoes
400ml vegetable stock
100g kale, shredded
Large handful chopped parsley and coriander
225g pack halloumi, cut into 0.5cm-thick slices
4 tbsp pomegranate seeds

You’ll also need

Large shallow flameproof casserole or deep ovenproof sauté pan

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Method

Heat 2 tbsp of the oil in the casserole/pan, then fry the onions and carrots over a medium heat for 10 minutes. Stir in the mushrooms, season well with salt and pepper, then cook for 5 minutes more.
Add the tomato purée and spice mix to the pan and cook, stirring, for 1-2 minutes. Add the lentils and chopped tomatoes, then use the stock to rinse out the tomato tin and add this too. Add the kale and most of the herbs, then simmer for 15 minutes until saucy.
Heat the grill to medium. Toss the halloumi with the remaining 1 tbsp oil, then layer it over the lentil mixture. Grill until the halloumi is golden and the sauce is bubbling. Scatter over the remaining herbs and pomegranate seeds to serve.

Recipe from March 2021 Issue

Nutrition

Nutrition: per serving

Calories: 464kcals
Fat: 16g (7.3g saturated)
Protein: 20g
Carbohydrates: 55.3g (11.9g sugars)
Fibre: 9.6g
Salt: 1.2g

delicious. tips

Keep leftovers covered and chilled for up to 3 days.

Discover how to make hearty, deep-flavoured vegetable stock from scratch below…
Berbere is an Ethiopian spice mix, it’s available from larger supermarkets. If you can’t find it, use about ½ tsp each chilli flakes, crushed coriander and cardamom seeds, nutmeg and black pepper.