- 1 tbsp oil
- 1 onion, sliced or diced
- 1/2 large courgette (zucchini), diced
- 6 medium mushrooms, diced
- 225 g (~ 8 oz / 1 small block) halloumi cheese, cut into bitesize pieces
- 2 cloves garlic, minced
- 120 g (~ 2/3 cup) brown lentils
- 400 g tin chopped tomatoes (~ 1 1/3 cups)
- 375 ml (~ 1 1/2 cups) vegetable stock
- 1 tsp smoked paprika
- 1 tsp garam masala
- 1/2 tsp ground cumin
- Black pepper
Heat the oil in a deep frying pan or saucepan. Add the onion, courgette and mushrooms, and cook over a medium heat for a few minutes until fairly soft. Add the diced halloumi and garlic, and cook for a further 5 minutes until any excess water has cooked off, and the cheese and vegetables are just starting to brown slightly.
Add the lentils, tinned tomatoes and vegetable stock, along with all the spices. Mix well, then cover the pan with a lid and bring to a simmer. Leave to cook for around 30 minutes, stirring occasionally, until the lentils are soft and the curry has reached your desired consistency. For a saucier curry, or if the lentils need to cook a little longer, you can add a dash more water or stock. For a drier curry, remove the lid and cook for a few minutes to thicken.
Serve warm with your choice of sides.
Nutrition Facts
Easy lentil and halloumi curry
Amount Per Serving (1 portion)
Calories 451
Calories from Fat 212
% Daily Value*
Fat 23.6g36%
Saturated Fat 13.8g69%
Cholesterol 50mg17%
Sodium 764mg32%
Potassium 601mg17%
Carbohydrates 35.7g12%
Fiber 8.6g34%
Sugar 7.8g9%
Protein 27.5g55%
Calcium 560mg56%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.