Lentil stew with halloumi

Not rated

Prep time: mins

Cook time: 60 mins

Serves: 6

Owner: martin

Ingredients

Ingredient

Quantity

Unit

Comments

Olive oil
3
tablespoons
 
Onions
2
 
chopped
Carrots
2
 
chopped
Mushrooms
250
g
or more
Tomato puree
2
tablespoons
 
Chilli flakes
0.5
teaspoon
 
Coriander
0.5
teaspoon
 
Ginger
0.25
teaspoon
Recipe asked for ground cardamon seeds but substituted ginger and cinnamon
Cinnamon
0.25
teaspoon
 
Puy lentils
500
g
uncooked
Tinned chopped tomatoes
400
g
 
Stock cube
2
 
 
Water
500
g
I used 600 but was a little too liquid without bread to soak it up
Greens
100
g
Spinach, chard, kale etc.
Parsley
0
 
Small handful, chopped
Rocket
0
 
Small handful, chopped (recipe asked for leaf coriander)
Halloumi
225
g
Cut into 1 cm chunks

Method

In an oven proof pot (or frying pan) fry onions and carrots for five to ten minutes then add mushrooms and season with salt and pepper.  Fry for five more minutes.

Add tomato puree and spices, cook for a minute ro two stirring.

Add lentils, tomatoes, stock, water and herbs then simmer for 15 minutes.

I then allowed it to cool (3 hours?) so probably need to cook for an extra 5 or 10 minutes if using immediately.  Transfer to an oven proof dish if required.

Sprinkle Halloumi on top, drizzle with olive oil and oven cook for 35 to 40 minutes (30 was maybe just enough).  Serve with barley (see barley and beans recipe), bread or ?

What type of dish is this?

Meat dish
Poultry dish
Fish dish
Other savoury
Light dessert
Heavy dessert
Drink

What could this dish be used for?

Main dish
Side dish
Starter
Snack
Party food

How can this dish be cooked?

Oven
boil
Steam
slowcook
shallowfry
deepfry
barbecue
grill
microwave
pressurecook
nocooking
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