All stocked up on lentils and looking for ideas on how to use them? There is nothing more satisfying than a lentil bake in a rich tomato sauce is there? Oh yes there is! This Lentil and Halloumi bake is hearty, warming and delicious. A yummy casserole layered with luscious squares of golden Olympus Halloumi on top. In these trying times, a little comfort food is always welcome. You can add to that comfort with slices of good quality chorizo. But if you’re vegetarian, it will still be nice without it. There is enough flavour through the sauce, and enough texture in the halloumi top to be a vegetarian’s delight!

The key to creating any great casserole dish is a good flavour base. This dish uses some pungent spices, some good quality stock and canned tomatoes to create bold flavours. Of course, halloumi and chorizo take it to the next level. It’s that saltiness against the hearty casserole which will have you singing this dish’s praises. As well as the puffy texture of halloumi sitting like pieces of happiness over the top. Food for the soul? You betcha. Easily doubled to create leftovers you can reheat for lunch.

You can get all of these ingredients at your local independent retailers, and we urge you to support them at this time. Enjoy this dish, and we hope everyone stays safe and well.

Lentil and Halloumi Bake with Chorizo

Serves 4 people

Ingredients

  • 1 can lentils
  • 1 packet of Olympus Halloumi – Buffalo or minted
  • a can diced tomatoes
  • ½ cup good chicken stock
  • ½ tsp smoked paprika
  • 1 tsp cumin
  • ¼ tsp cayenne pepper
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 1 large onion, diced
  • 3 cloves garlic, crushed
  • ½ capsicum, diced
  • a handful of fresh spinach or 2 rounds of frozen spinach
  • salt and pepper to taste
  • any other vegetables you like – try a handful of cherry tomatoes, diced zucchini or some diced eggplant would be nice, and adjust cooking times to suit
  • 1 Tb olive oil

Method

  1. Heat oil in a pan over medium heat.
  2. Dice onion and capsicum finely, mince garlic and add to pan, stirring until softened. Once cooked, transfer to a baking dish.
  3. Keeping pan on, slice 1 chorizo finely and fry until cooked through.
  4. Add cooked chorizo, lentils, spinach, tomatoes , stock, spices and salt and pepper to the dish.
  5. Cover with foil and bake at 180 degrees Celcius for about 30 minutes, or until vegetables are cooked through.
  6. After this time, uncover, raise heat to 200 degrees Celcius and cook for a further 10 minutes, to help boil off excess liquid and thicken the casserole.
  7. Remove from heat and let stand.
    Meanwhile, slice halloumi into generous slices (enough to cover the top of the casserole), then slice lengthways to make a bite-sized offering.
  8. Fry on a medium heat until golden. You may need to do this in batches, adding pieces to your casserole once they’re ready (this prevents your halloumi for going rubbery).
  9. Arrange all the halloumi on top, bring it to your table with a big serving spoon, and watch everyone dig in!

 

More ways with halloumi 

Grab our Ultimate Guide to Halloumi cheese, and get some recipes and ideas for using halloumi to its full potential.