Every time I see a recipe that uses dill, I tell myself I should use it more often, and then I don’t. But this time I did! These creamy dill and caper lentils make a really quick and easy dinner with tons of that lovely fresh, zesty flavour. Plus, I served mine topped with grilled halloumi, which instantly makes anything a winner.
I don’t know about other parts of the world, but in the UK I find it really hard to find dried puy lentils in the supermarkets. I suppose I could have used a different kind of lentil instead, but personally I think puy lentils have the nicest texture and the richest flavour, so instead I used a sachet of pre-cooked puy lentils. I love these things – they’re just puy lentils boiled up with a bay leaf and some onion. You could easily cook your lentils from scratch if you prefer, or if you can’t get your hands on the sachets. I do love how easy the pre-cooked lentils are to use though – just pop them in the microwave or empty them into a frying pan to heat through.
My little cheat also helps to make this recipe a super quick 15 minute lunch or dinner. I’ve been exhausted lately (I really appreciate you guys sticking with me through my somewhat intermittent posting here!), and although I don’t feel like I’m working any less hard than usual, I just can’t bring myself to cook anything complex – so 15 minute meals are just what I need. Pasta is an obvious solution, but it’s nice to have some alternatives to choose from too. I’m a big, big fan of a 15 minute dinner.
I simply cooked the puy lentils with some onion, fresh dill, capers and lemon juice to give that lovely fresh flavour. To make them creamy, I added a dollop of mascarpone cheese that I had leftover from another recipe – but you could also use creme fraiche, ricotta, or whatever else you have on hand. Then I just topped the lot with a few slices of halloumi that I cooked up in a griddle pan (see here if you’re not sure how to cook halloumi perfectly!).
These creamy dill and caper lentils are full of flavour, protein-rich, really quick and easy to make, and topped with halloumi –> perfect in every way.
Creamy dill and caper lentils with grilled halloumi
- 1 tbsp oil
- 1 onion, finely diced
- 250 g pre-cooked puy lentils (~ 1 1/2 cups) - or boil them yourself with a bay leaf
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 tbsp capers, roughly chopped
- 1 tbsp mascarpone cheese or creme fraiche
- Black pepper
- 2 tbsp water
- 4 large slices halloumi
- Heat the oil in a frying pan, and add the finely diced onion. Cook for a few minutes over a medium heat, until the onion is soft. Add the cooked puy lentils, chopped dill, lemon juice and chopped capers, and cook for a couple more minutes until the lentils are heated through.
- Add the mascarpone cheese and plenty of black pepper, and mix to combine. You may also need to add a dash of water if the mixture seems too thick.
- In a hot griddle pan or frying pan, cook the halloumi for a few minutes each side, until golden brown.
- Serve the creamy lentils topped with the grilled halloumi.
(Sorry for the lack of nutritional info on this recipe, my usual tool has closed down and I’m yet to find a replacement that I’m happy with. Will try to find one asap!)