Updated: Nov 2
A Middle Eastern inspired dish that is warming, delicious and nutritious! A perfect brunch option to start off your weekend.
2 cloves garlic crushed OR 1 tsp crushed garlic (from jar)
1 tsp paprika
1 tsp cumin
1/2 tsp chilli flakes (optional)
2 tins chopped tomatoes
1 cube vege stock dissolved in 1 cup water
2/3 cup red split lentils
1 capsicum, sliced lengthways into strips
200g halloumi, sliced
1 handful basil, to garnish
Heat oven to 180C fan bake
Using the stovetop, add garlic, spices, chilli flakes (if using), vege stock with water, tinned tomatoes and red lentils to a medium saucepan and bring to the boil. Stir regularly to combine the sauce.
Once boiling, reduce the heat to a simmer. Cover saucepan with a lid and cook for 10 minutes.
Add sliced capsicum and continue cooking for a further 10 minutes or until lentils are soft and cooked. If the sauce is starting to look a little dry, add additional water (~1/4 cup)
Once cooked, add halloumi slices to the top of the sauce. They should sit flat,
Cook in oven for 20 minutes or until the halloumi is cooked through (soft) and browned on top.
Remove from oven and garnish with basil before serving. Best served with crunchy sourdough
Want further individualised support with healthy snacks or meals?
The Wellness Studio is an online nutrition practice who specialise in lifestyle change, weight management and weight loss, women's health, gut health, low FODMAP diets, management of chronic health conditions, paediatric food allergies, and fussy eating/food intolerances.