If you're looking for a quick, nourishing dinner, this warm lentil bowl with honey-glazed halloumi checks every single box. It's sweet, salty, tangy, a little spicy, and loaded with protein, all in under 20 minutes.
This recipe is the definition of a simple dinner recipe: minimal prep, everyday ingredients, and big flavor. It's the kind of bowl you make once and immediately add to your weeknight rotation. And if you're trying to eat more vegetarian meals, this one really pulls its weight! Literally, because halloumi offers a hefty dose of protein and satisfaction.
Why This Lentil Bowl Works So Well
I've made a lot of lentil recipes, and the biggest complaint I always see online is:
"Lentils taste bland unless you do something to them."
I can't disagree. Lentils need seasoning, and this recipe is designed exactly with that in mind. Instead of relying on the lentils alone, we build layers of flavor:
- Honey for sweetness
- Chili flakes for heat
- Italian herbs for depth
- Fresh basil for brightness
- Halloumi for salty, golden, caramelized goodness
The halloumi gets pan-fried until the edges turn crisp and the honey forms a sticky, savory-sweet glaze. Meanwhile, the lentils soak up their own quick marinade, so they become flavorful instead of mushy or dull.
What Kind of Lentils to Use
For speed (and texture consistency), I use canned brown or green lentils. They're widely available in U.S. supermarkets. If you prefer dried lentils, go for it, but cooking them will add 20-25 minutes to the recipe.
And if you love lentils, try them next in my Cavolo Nero Salad with Lentils.
The Beauty of Halloumi
Unlike other cheeses, halloumi fries beautifully. It holds its shape, and it's the perfect protein for a vegetarian bowl. You'll find it in almost all well-stocked grocery stores, usually near the specialty cheeses. It's amazing in my Boursin Lemon Pasta too!
Pro tip: Pat it dry before marinating so it browns instead of steaming.
Add-In Ideas to Personalize Your Bowl
- A dollop of Greek yogurt on top
- Sautéed eggplant or zucchini
- Roasted red peppers
- A squeeze of lemon for brightness
- A handful of toasted pine nuts
Warm Honey-Halloumi Lentil Bowl
Equipment
- knife
- frying pan
Ingredients
- 1 can (15 oz) cooked brown or green lentils (drained and rinsed)
- 7 oz halloumi cheese (sliced ¼-inch thick)
- 2 tablespoon olive oil
- 3 tablespoon honey
- 2 teaspoon apple cider vinegar or white wine vinegar
- 1 ½ teaspoon Italian herbs
- ½ teaspoon red pepper flakes (adjust to taste)
- 2 cups cherry tomatoes (halved)
- 2 cups aragula
- Fresh basil for serving
- Salt and black pepper to taste
Instructions
- Marinate the halloumi: In a small bowl, whisk together 2 tablespoons honey, 1 tablespoon olive oil, 1 teaspoon vinegar, red pepper flakes, and a pinch of black pepper. Coat halloumi slices in the marinade and set aside.
- Prep lentils: Rinse the lentils under cool water and drain well.
- Cook the halloumi: Heat a nonstick skillet over medium heat. Add the halloumi and cook 2-3 minutes per side until golden brown. Add tomatoes to the pan, sprinkle with ½ teaspoon Italian seasoning, and warm them through.
- Season the lentils: In a small bowl, whisk together 1 tablespoon honey, 1 tablespoon olive oil, 1 teaspoon vinegar, 1 teaspoon Italian seasoning, salt, and pepper. Toss with the lentils. Add lentils to the skillet and heat for 1-2 minutes.
- Assemble: Divide arugula between two bowls. Spoon the warm lentils over the greens, add the halloumi and tomatoes, and finish with fresh basil.
Video
Notes
- Make-ahead: You can marinate the lentils and halloumi up to 24 hours in advance.
- Leftovers: Store in an airtight container for 1 day. The dish tastes good cold too.
Frequently Asked Questions
Yes, swap halloumi for tofu and replace honey with maple syrup.
Acid (vinegar or lemon), herbs, salt, and fat (olive oil) are essential. Lentils need seasoning layered in stages. Keep tasting and adjust to taste.
Roasted eggplant, zucchini, bell peppers, spinach, or leftover cooked veggies work beautifully.
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