Red Wine Braised French Green Lentils with Seared Maple Halloumi Cheese
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Red Wine Braised French Green Lentils with Seared Maple Halloumi Cheese

Prep Time: 10 Minutes

Total Time: 40 Minutes

Servings: 8

What is halloumi? Halloumi cheese is an unripened, brined, firm cheese which can be made with goat, sheep, and/or with cow’s milk. This cheese is perfect for searing or grilling because it has a high melting temperature. The salty brined flavor, in combination with the sweet maple syrup are a perfect match with the meaty braised lentils in this dish! Can’t find halloumi? Feta cheese is a great substitute, you may need to cut the cubes slightly larger so that they remain intact when being seared.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 2 Tbsp (30 mL) unsalted butter
  • 1 whole leek, split and sliced thinly (approx. 2 cups)
  • 4 garlic cloves, chopped
  • 1 cup (250 mL) mushrooms, finely diced
  • 2 Tbsp (30 mL) fresh thyme
  • 2 cups (500 mL) French green lentils
  • 3½ cups (875 mL) vegetable stock
  • 1 cup (250 mL) red wine
  • salt and ground black pepper, to taste
  • fresh thyme leaves
  • Halloumi
  • 1 Tbsp (15 mL) unsalted butter
  • ½ cup (125 mL) halloumi cheese, diced into ¾-inch (2 cm) cubes
  • 1 Tbsp (15 mL) chopped fresh thyme
  • 3 Tbsp (45 mL) maple syrup

Directions

  1. MELT the butter in a large saucepan, and sauté the leek and garlic until golden.
  2. ADD the mushrooms and fresh thyme and sauté until the mushrooms are golden.
  3. STIR in the lentils and deglaze the saucepan with stock and wine – making sure all the golden, tasty bits have been scraped off the bottom of the pot.
  4. BRING to a boil, reduce to a gentle simmer, and cover with a lid. Simmer for approximately 25-30 minutes or until the lentils are tender and most of the liquid has been absorbed, but not mushy. Season to taste with salt and ground black pepper, cover, and set aside as you prepare the cheese.
  5. HEAT another saucepan for the halloumi and melt the butter. Allow the butter to brown and develop a nutty flavour. Add the halloumi cheese and fresh thyme. Cook until the cheese turns golden (approximately 30 seconds per side on medium heat) and then add the maple syrup. Cook until the maple syrup begins to thicken slightly.
  6. TRANSFER the cooked lentils to a serving bowl using a slotted spoon. Toss the prepared halloumi and reduced maple syrup, from the pan, on top of the cooked lentils, garnish with fresh thyme, and serve immediately.

Nutritional Information

  • Serving Size: 1 cup (250 mL)
  • Per serving:
  • Calories 320
  • Total Fat 9 g
  • Saturated Fat 5 g
  • Cholesterol 25 mg
  • Carbohydrates 42 g
  • Dietary Fibre 8 g
  • Sugar 9 g
  • Protein 15 g
  • Sodium 650 mg
  • Potassium 483 mg
  • Folate 9 mcg

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