Community recipe
Seared Halloumi with Lemony Lentils and Roasted Carrots
A bright, hearty vegetarian supper of cumin-roasted carrots, tender shallot-simmered lentils, and golden-edged halloumi, finished with a quick honey-mustard lemon dressing and fresh parsley. The components cook side by side for an easy, satisfying meal.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 200 g green lentils, rinsed and drained
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 2 tbsp olive oils
- 600 ml vegetable broths
- 1 bay leaf
- 0.5 tsp salt
- 700 g carrots, washed, peeled, and cut into 5 cm sticks
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.75 tsp salt
- 0.25 tsp black pepper
- 1 lemon, zested and juiced
- 15 g fresh parsleies, washed, dried, and chopped
- 2 tsp dijon mustards
- 1 tbsp honey
- 450 g halloumi, drained, patted dry, and sliced into 1 cm planks
Make it
Instructions
- 01
Start the lentils and heat the oven
Set a rack in the center of the oven, heat it to 220°C (425°F), and line a rimmed baking sheet with parchment. Rinse 200 g green lentils in a fine-mesh sieve and drain. Finely chop 1 shallot and mince 2 garlic cloves. In a saucepan over medium heat, warm 2 tbsp olive oil, reserving 1 tbsp for the carrots and 2 tsp for the halloumi; use the remaining 1 tsp to cook the shallot for 2–3 minutes until softened. Add the garlic and stir for 30 seconds, just until fragrant. Stir in the drained lentils, 600 ml vegetable broth, 1 bay leaf, and ½ tsp salt. Bring to a boil, then cover partly and simmer gently for 20–25 minutes, until tender but still holding their shape. Remove from the heat and discard the bay leaf. | Why: Starting the lentils first gives them time to turn tender while the vegetables roast.
- 02
Roast the spiced carrots
While the lentils simmer, wash and dry 700 g carrots, peel them, and cut them into even 5 cm sticks. Toss on the lined baking sheet with the reserved 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, ¾ tsp salt, and ¼ tsp black pepper. Spread into one layer and roast at 220°C (425°F) for 25–30 minutes, turning once halfway through. They are ready when browned at the edges and easily pierced with a fork. | Why: Evenly cut pieces roast at the same rate, and turning them helps them brown on more than one side.
- 03
Whisk the lemon-herb dressing
Wash and dry 1 lemon and 15 g fresh parsley. Finely grate the lemon zest, then cut and squeeze the lemon; remove any seeds. Chop the parsley. In a small bowl, whisk together the zest and juice with 2 tsp Dijon mustard and 1 tbsp honey until smooth, then stir in the chopped parsley. Set the dressing aside while the lentils and carrots finish cooking. | Why: Mustard helps the dressing come together, while lemon and parsley bring freshness to the warm, earthy components.
- 04
Sear the halloumi
Unwrap 450 g halloumi, drain away any packing liquid, pat it dry, and slice it into 1 cm planks. Heat a large nonstick or well-seasoned skillet over medium-high heat. Add the reserved 2 tsp olive oil, then cook the slices in a single layer for about 2–3 minutes per side, working in batches if needed. Turn when the underside is deeply golden; the centers should be hot and springy. Keep the cooked slices warm on a plate while you finish the lentils. | Why: Drying the surface and giving the slices room helps them develop a savory golden crust.
- 05
Dress and serve
Taste the simmered lentils and check that they are tender; if any liquid remains, drain off the excess. Fold in about half of the lemon-herb dressing. Divide the lentils among four plates, top with the roasted carrots and seared halloumi, then spoon the remaining dressing over the top. Serve hot, with the halloumi still crisp-edged and the carrots tender. | Why: Dressing the warm lentils lets them absorb the bright flavor, while saving some dressing for the top keeps every serving lively.
