Editorial sample recipeGreekbeginnerhalalvegetarian

Greek Lemon Tomato Braised Lentils With Pan-Seared Halloumi

Name: Greek Lemon Tomato Braised Lentils With Pan-Seared Halloumi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 cup brown lentils, rinsed; 7 oz halloumi cheese, sliced into half-inch thick slabs; 2 piece roasted red bell peppers, drained and sliced; 1 piece yellow onion, finely diced; 3 clove garlic, minced; 2 tbsp olive oil; 2 tbsp tomato paste; 3 tbsp fresh lemon juice; 1 tsp dried oregano

A hearty, comforting Greek lentil braise simmered with aromatic vegetables and topped with crispy, golden pan-seared halloumi cheese slices.

Prep: 15 min
Cook: 30 min
Total: 45 min

Technique to learn

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.

Instructions

Step 1: Heat 1 tablespoon of olive oil in a deep saucepan over medium heat and cook the onion and garlic for 4 minutes until translucent.
Step 2: Add the tomato paste and dried oregano, stirring constantly for 1 minute to toast the tomato paste.

Step 3: 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.

Step 4: Stir in the sliced roasted red bell peppers and fresh lemon juice, simmer uncovered for 3 minutes, and season with salt and black pepper.

Step 5: Sear the halloumi slices in a separate dry non-stick pan over high heat for 2 minutes per side until deeply golden brown.

Step 6: Divide the warm braised lentils into shallow bowls and lay the golden seared halloumi slices on top to serve.

Cooking tips

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.

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