Warm Lentils with Fennel & Halloumi

• Produce

  • 1 Fennel, bulb
  • 1 clove Garlic
  • 1 cup Green or du puy lentils
  • 1 Onion
  • 2 Sweet potatoes, small
  • 1 tsp Thyme, dried

• Condiments

  • 2 tbsp Balsamic vinegar

• Baking & Spices

  • 1 Pepper, ground
  • 1 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Other

  • 1 package Halloumi, cut into 1-inch pieces

Found on yummybeet.com

Description

Ingredients

• 1 cup green or Du Puy lentils
• 1 bulb fennel, cored and thinly sliced; fronds finely chopped and set aside
• 1 onion, thinly sliced
• 2 small sweet potatoes, cut into cubes (peel intact or peel them if you like)
• 2 tbsp extra-virgin olive oil, divided
• 1.5 tsp sea salt
• Ground pepper, to taste
• 1 tsp dried thyme
• 2 tbsp balsamic vinegar
• 1 clove garlic, minced
• 1 package halloumi, cut into 1-inch pieces

Directions

• Roast the vegetables: Preheat oven to 400ºF. To a large rimmed baking sheet, add fennel (not fronds), onion, sweet potato, 1 tbsp olive oil, salt, and pepper; toss to combine. Roast for 45 to 55 minutes, until vegetables are softened and beginning to brown. Meanwhile, prepare the lentils.
• Cook the lentils: Place lentils in a large pot; cover with 2 inches of water. Bring to a boil, reduce to a simmer, cooking for 25 to 30 minutes until tender. Drain and rinse. Add to a large bowl along with chopped fennel fronds, balsamic vinegar, garlic, and remaining 1 tbsp olive oil. Follow with the roasted vegetables; toss to combine all ingredients.
• Pan-fry the halloumi: Heat a large non-stick skillet, over medium-high. Add halloumi, cooking for 2 minutes per side (it may take less time, keep an eye on it until its the colour you want).
• To serve: To a large platter or individual shallow bowls, add lentils and vegetables; top with pan-fried halloumi and serve. Can be eaten warm, room temperature, or chilled.