Description
Hearty lentil bowls topped with crispy halloumi and roasted peppers.
Perfect for a quick weeknight dinner or a light lunch.
Ingredients
Units
Scale
- 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