Dinner tonight doesn’t have to be hard to be fabulous. Case in point, these vegetarian, gluten-free halloumi and lentil bowls with broccolini and roasted peppers all drizzled with magic blender dressing. They take 30 minutes max to put together, most of which is chill time while the lentils simmer away.
What is halloumi cheese?
Halloumi cheese is life, my friend. We’ve loved it for years, but while living in London, it was suddenly available everywhere at reasonable prices, and now we’re obsessed.
Halloumi cheese originates in Cyprus. It’s made from a combination of sheep’s milk and goat’s or sometimes cow’s milk. When grilled or sautéed, it gets crisp on the outside and tender and dreamy on the inside. The taste is briny and herb-flecked and satisfying. 
How to cook broccolini
Broccolini makes a great side dish on its own, roasted or simmered, maybe with gremolata. Here, we keep it simple, simmering broccolini in well-salted water until crisp-tender. It really doesn’t need any adornment. Bonus: it’s pretty kid-friendly, too.
This quick and easy dinner bowl sports a rainbow of vegetarian, gluten-free flavors. Broccolini, Puy lentils, savory halloumi cheese, and some roasted peppers straight from the jar get drizzled with our favorite blender dressing for a vibrant, healthy meal. If you’re smart, you’ll leave a pot of cooked lentils and a jar of magic blender dressing in the fridge all week, making this dinner a mere 10-minute endeavor.
Click HERE for the magic blender dressing recipe.
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Halloumi and Lentil Bowls
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Hearty lentil bowls topped with crispy halloumi and roasted peppers.
Perfect for a quick weeknight dinner or a light lunch.
Ingredients
- 1 cups (237 ml) Puy lentils
- 1.5 lbs (680 g) broccolini
- 8 oz (227 g) halloumi cheese
- 1 tablespoon safflower or other high-heat cooking oil
- 1 jar (about 227 g) roasted red and yellow peppers
- 1 batch magic blender dressing
Instructions
- Prepare lentils.
- Trim ends from broccolini.
- Bring 1 inch of water and 1 teaspoon fine sea salt to a boil in a 12-inch lidded pan. Add broccolini and cook until tender (about 5 minutes). Drain.
- Dice halloumi into 1/2-inch pieces.
- Heat oil in a 12-inch pan over medium heat until shimmering. Add halloumi and cook, turning a few times, until golden brown and warmed through.
- Drain roasted red peppers.
- Divide ingredients among four bowls and drizzle with dressing.
Notes
- For extra crispy halloumi, ensure it’s completely dry before pan-frying.
- Leftover lentils can be stored in the refrigerator for up to 5 days and reheated.
- Substitute other firm cheeses like feta or paneer for the halloumi, adjusting cooking time as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 10
- Protein: 20
- Cholesterol: 50
Frequently Asked Questions
How do I prepare the halloumi cheese for the bowls?
Cut the halloumi into slices and then grill or sauté it until it’s crisp on the outside and tender inside, which enhances its briny flavor.
What type of lentils should I use for this recipe?
Puy lentils are recommended for their firm texture and nutty flavor, which pairs well with the other ingredients in the bowl.
Can I use fresh peppers instead of roasted ones from a jar?
Yes, you can roast fresh peppers yourself by charring them until the skins are blistered, then peeling them before adding them to the bowl.
