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5 from 7 votes

Creamy dill and caper lentils with grilled halloumi

Cook Time15 mins
Total Time15 mins
Servings: 2
Author: Becca Heyes


  • 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.