Crispy Halloumi with Warm Herby Lentils
Golden, crispy halloumi served over warm lemon-Dijon lentils with fresh parsley, mint, and peppery arugula. A hearty, bright vegetarian dinner that feels considerably more elaborate than its 30-minute timeline.
Ingredients
Warm Herby Lentils
- 2 tablespoons extra-virgin olive oil divided
- 1 small shallot finely chopped
- 2 garlic cloves minced
- 2 15-ounce cans lentils, drained and rinsed
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh mint
Crispy Halloumi
- 8 ounces halloumi drained and patted very dry
- 1 teaspoon extra-virgin olive oil
For Serving
- 2 cups baby arugula
- 1/2 lemon cut into wedges
- Freshly ground black pepper
Instructions
- Cut the halloumi crosswise into approximately 8 slices about 1/3 inch thick. Pat very dry and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and cook for 2 to 3 minutes, until softened.
- Add the garlic and cook for about 30 seconds, just until fragrant.
- Add the drained lentils and cook for 3 to 4 minutes, stirring gently, until warmed through.
- Whisk the remaining 1 tablespoon olive oil with the lemon juice, Dijon mustard, honey, salt, and black pepper.
- Remove the lentils from the heat. Fold in the dressing, parsley, and mint. Taste and adjust the seasoning as needed.
- Arrange the arugula on a serving platter or in shallow bowls and spoon the warm lentils over the top.
- Wipe out the skillet and return it to medium-high heat. Add 1 teaspoon olive oil.
- Add the halloumi in a single layer and cook without disturbing for 1 to 2 minutes per side, until deeply golden and crisp.
- Arrange the hot halloumi over the warm lentils. Finish with freshly ground black pepper and serve immediately with lemon wedges.
Notes
Use canned brown, green, or French-style lentils that hold their shape rather than red lentils. Rinse and drain them well, and season cautiously because both canned lentils and halloumi can be salty. Pat the halloumi thoroughly dry before frying for the best golden crust. The lentil mixture can be prepared ahead and rewarmed, but cook the halloumi immediately before serving.