Description
Halloumi with Lemony Lentils is a bright, quick, protein-packed vegetarian dinner that pairs golden seared halloumi with lemony lentils, chickpeas and beets for a satisfying 20-minute meal.
Ingredients
Scale
- 7 oz halloumi cheese, sliced
- 1 tbsp olive oil
- 1 cup cooked lentils (green or brown)
- 1 cup cooked chickpeas, drained and rinsed
- 1 cup cooked beets, diced
- 2 tbsp olive oil (for dressing)
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp ground cumin
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- Optional garnish: chopped parsley or dill
Instructions
- Heat olive oil in a skillet over medium heat. Sear halloumi slices for 2–3 minutes per side until golden. Remove and set aside.
- In a bowl, combine lentils, chickpeas, and beets.
- Whisk together olive oil, lemon juice, lemon zest, cumin, salt, and pepper.
- Pour dressing over the lentil mixture and toss gently to combine.
- Divide lentils onto plates and top with warm halloumi.
- Garnish as desired and serve immediately.
Notes
- Can be served warm or at room temperature.
- Make ahead: prep lentils and beets in advance and refrigerate.
- For a vegan version, omit the halloumi or use a plant-based cheese.
- Adjust salt to taste, especially if using salted halloumi.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Pan-seared
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 786 kcal per serving
- Sugar: 7 g
- Sodium: Approximately 1500 mg
- Fat: 46-49 g
- Saturated Fat: 8 g
- Unsaturated Fat: 38 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 15 g
- Protein: 41 g
- Cholesterol: Approximately 160 mg
Keywords: Halloumi with Lemony Lentils, lemony lentils, halloumi recipe, beet lentil salad, chickpea lentil bowl, 20-minute dinner, vegetarian dinner, high-protein vegetarian