Kale with Lentils and Grilled Halloumi

Kale with Lentils and Grilled Halloumi

Full-flavoured kale, roasted red peppers and hearty green lentils make a great combination with grilled halloumi.


  1. 1

    Heat half the oil in a large non-stick pan and add the shallots, garlic and chillies. Cook for 5 minutes, stirring until the shallots soften. Add the lentils, paprika and a little seasoning.

  2. 2

    Pour in the stock and bring to the boil. Reduce the heat to a simmer for 20 minutes until the stock is mostly absorbed and lentils are nearly tender.

  3. 3

    Add the kale and peppers, cover and cook for a further 10 minutes.

  4. 4

    Meanwhile, brush the halloumi slices with the remaining olive oil and cook in a heated pan for 2 minutes per side.

  5. 5

    Divide the kale mixture between 4 plates and top each one with 2 slices of halloumi.


  • 3 tbsp olive oil
  • 3 echalion shallots, peeled and sliced
  • 2 cloves garlic, peeled and crushed
  • 2 red chillies, deseeded and sliced
  • 300g green lentils
  • 1 tsp smoked paprika
  • 700ml vegetable stock, made from cubes
  • 200g kale
  • 350g roasted red peppers, from a jar, drained and sliced
  • 250g halloumi cheese, sliced into 8

Serves 4

Total time required 55 mins

  • Preparation time: 10 mins
  • Cooking time: 45 mins