Warm Honey-Halloumi Lentil Bowl
A simple, protein-packed vegetarian lentil bowl ready in just 20 minutes. Sweet, salty, spicy, and incredibly satisfying.
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.