Halloumi and Greens Lentil Bowl
Take advantage of the underutilized Greek cheese.
Mild in flavor, halloumi is rich in calcium and protein (one ounce contains six grams of the latter). Here, Philadelphia-based recipe developer Robert Luessen combines it with hearty lentils and crunchy, vitamin C-rich pomegranate seeds for a filling meal.
This recipe is part of our meal prep series. Find the full guide here.
- 1 cup dried french lentils
- 1 bay leaf
- 2 tablespoons olive oil, divided
- 1 clove garlic, minced
- 1 shallot, minced
- 4 cups kale
- ½ cup chicken stock
- 2 ounces halloumi cheese, roughly diced
- ¼ cup pomegranate seeds
- 1 sprig mint leaves
In a colander or strainer, rinse lentils until water runs clean.
In a medium saucepan, combine lentils with two cups water and the bay leaf. Bring to a boil then reduce heat and allow to simmer for 20 minutes. Remove from heat, drain water and set lentils aside to cool.
In a large skillet over medium-high heat, warm one tablespoon of olive oil. When shimmering, add garlic and shallots and cook, stirring frequently until fragrant, about 90 seconds.
Add kale, season with salt and pepper and sauté for three minutes. Add chicken stock and reduce heat to low. Cover with a lid and cook until kale is wilted and tender, about 10 minutes.
Add in the lentils and continue cooking for an additional three minutes, then remove from heat and place lentil-greens mixture in an airtight container.
In another skillet over medium-high heat, warm remaining one tablespoon of olive oil. Working carefully, add halloumi into skillet and cook until golden brown, about three minutes. Flip halloumi pieces and repeat, then remove from skillet and cool on paper towel-lined plate.
Once cooled, place in an airtight container. Place pomegranate seeds and mint leaves in a separate airtight container or plastic bag and store everything in the fridge.
Spoon lentil-kale mixture into a bowl. Top with halloumi pieces, pomegranate seeds, and mint leaves.