Halloumi-topped lentil stew

Halloumi-topped lentil stew

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

Halloumi-topped lentil stew

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

  • Serves icon Serves 6
  • Time icon 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.

Nutrition: per serving

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

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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. 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.
  2. 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.
  3. 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.

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

  1. Keep leftovers covered and chilled for up to 3 days.

    Discover how to make hearty, deep-flavoured vegetable stock from scratch below…

  2. 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.

Buy ingredients online

Recipe By:

Sophie Austen-Smith
Former deputy food editor, delicious.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Vegan dinners

Pumpkin black dhal

Serving vegan guests at a dinner party? This is the...

Save recipe icon Save recipe icon Save recipe

Vegetarian versions of classics

Mushroom, lentil and walnut ragù (vegan)

Elly Pear’s vegan bolognese-style sauce can be used in all...

Save recipe icon Save recipe icon Save recipe

Storecupboard

Dhal with spinach and tomatoes

This cheap, healthy and vegan dhal with lentils, spinach and...

Save recipe icon Save recipe icon Save recipe

Beetroot

Lentil, beetroot and hazelnut salad

Amelia Freer’s healthy winter salad mixes lentils, winter vegetables, nuts,...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.