Halloumi & Sun Dried Tomato Lentils
I recently rediscovered the sun-dried tomato, which had a brief but meteoric rise in the mid-nineties, but then seemed to fade from relevance. Well, if you’re grazing more in the plant-based direction these days, you’d be advised to rediscover these babies. They transform this little lentil recipe and make the perfect Monday night dish of ease. Make enough to give your packed lunches a interesting base til at least Wednesday.
I bought my sun-dried tomatoes from a deli but all the jars of anti-pasti type ingredients are store cupboard essentials: artichokes, peppers and olives of course. Serve this dish hot or cold, with other salads, a piece of salmon or other protein.
150g Puy lentils
1 onion, sliced
750 veg stock or water
1 bay leaf
1 whole chili, pierced, or a pinch of chili flakes
1 garlic clove, crushed
half a block of halloumi, sliced
50g sun-dried tomatoes, chopped
2 handfuls of fresh coriander
Gently temper the onions in the olive oil for 7 minutes. Make up the stock with boiling water in a jug. Thoroughly wash the lentils and add to the pan with the bay leaf, chili and the garlic. Stir to warm though and briefly fry off the lentils, before adding the stock and bringing to the boil. Immediately reduce the heat and simmer for 30 mins until the lentils are soft.
Lightly pan-fry the halloumi slices in olive oil. Add the the sun-dried tomatoes and the coriander the lentils and tun over to combine and wilt the leaves. Lay the halloumi slices over the top and sever straight away with a grind of black pepper.