Mediterranean Lentils with Halloumi

Something about spring makes me crave vegetables! Are you the same? This Mediterranean Lentils with Halloumi dish is a beautiful combo of fresh produce, robust flavours and it’s just plain fun to eat with the halloumi on top. In case you’re not familiar, halloumi is a semi-hard, unripened, and brined cheese, traditionally made from a mixture of goat’s and sheep’s milk,  with a slightly spongy texture. Its flavour is tangy and salty. Nevertheless, with Spring (and Summer) produce growing in abundance, planning meals that centre around using veggies is the way to go!

Interestingly, with my Italian background, I grew up enjoying many traditional foods that included a lot of garlic, olive oil, parsley, tomatoes, zucchini and eggplant. Consequently, I love this Mediterranean Lentils with Halloumi recipe because it combines many of these flavours and it’s oh-so-versatile to use the veggies you have on hand. Not to mention, you get a nice fibre boost and protein punch too.

What’s In Season?

• By the month of May, we finally have fresh Ontario asparagus, green beans and broccoli.
• By July, Ontario eggplant, bell peppers and zucchini will be in season, to name a few.
• Here’s a full list of fresh produce that’s in season.

Use Up Leftover Veggies!

This Mediterranean Lentil and Halloumi Salad was a perfect way to use up lots of veggies (I had zucchini, peppers, eggplant, mushrooms, garlic on hand!) Simply sauté and then add a can of lentils (or can cook from dry) that are rinsed and drained. I added a bunch of fresh Italian parsley and some balsamic vinegar for a complimentary acidic punch. Next, you can BBQ or pan fry halloumi for the topping. Finally, drizzle balsamic glaze on top for that beautiful finishing touch.

Lastly, remember that using up produce is a great way to cut down on food waste, which saves you money! In case you missed it, check out Top 13 Ways to Slash you Grocery Bill.

Mediterranean Lentils with Halloumi Recipe

• Serves: 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes

Ingredients:

• 2 tbsp Olive oil, separated
• 200 grams Halloumi, sliced
• ½ eggplant, chopped into cubes
• 1 cup zucchini, sliced
• ½ cup bell peppers, sliced
• 4 mushrooms, chopped
• 2 cloves garlic, minced
• ¼ cup Italian parsley
• 540mL canned Lentils, rinsed and drained
• 1-2 tbsp balsamic vinegar
• Kosher salt and pepper, to taste

Garnish: Italian Parsley and Balsamic Glaze

Directions for Mediterranean Lentils with Halloumi:

1. Heat fry pan to medium-high heat. Add oil and when hot, add slices of halloumi. Cook until golden brown on one side and turn to cook other.
2. When cooked, remove halloumi from fry plan and place on a plate with paper towel to absorb any excess oil.
3. Add oil to fry pan and add in eggplant, zucchini and peppers. Cook for about 4 minutes until softened slightly.
4. Toss in mushrooms and garlic with vegetables to sauté. If needed, add water to the fry pan for extra moisture. This helps to deglaze the pan from sugars from the vegetables.
5. For extra colour, add Italian Parsley with vegetables. Pour in rinsed lentils with the vegetables and toss to combine.
6. Then, add balsamic vinegar to taste in the fry pan with veggies. Taste to adjust seasoning to your liking.
7. Finally, portion your Mediterranean Lentils on a plate and top with slices of halloumi.

Mediterranean Lentils with Halloumi

Yield: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

A delicious Mediterranean Lentils with Halloumi dish that's perfect for Spring or Summer season!

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Ingredients

• 2 tbsp Olive oil, separated
• 200 grams Halloumi, sliced
• ½ eggplant, chopped into cubes
• 1 cup zucchini, sliced
• ½ cup bell peppers, sliced
• 4 mushrooms, chopped
• 2 cloves garlic, minced
• ¼ cup Italian parsley
• 540mL canned Lentils, rinsed and drained
• 1-2 tbsp balsamic vinegar
• Kosher salt and pepper, to taste
• Garnish: Italian Parsley and Balsamic Glaze

Instructions

1. Heat fry pan to medium-high heat. Add oil and when hot, add slices of halloumi. Cook until golden brown on one side and turn to cook other.
2. When cooked, remove halloumi from fry plan and place on a plate with paper towel to absorb any excess oil.
3. Add oil to fry pan and add in eggplant, zucchini and peppers. Cook for about 4 minutes until softened slightly.
4. Toss in mushrooms and garlic with vegetables to sauté. Add water to the fry pan if needing extra moisture. This helps to deglaze the pan from sugars from the vegetables.
5. For extra colour, add Italian Parsley with vegetables. Pour in rinsed lentils with the vegetables and toss to combine.
6. Add balsamic vinegar to taste in the fry pan with veggies. Taste to adjust seasoning to your liking.
7. Portion your Mediterranean Lentils on a plate and top with slices of halloumi.