Lentil Sundried Tomato Halloumi Bake by Welleasy

Ingredients

• 1 red onion, sliced
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tbsp sundried tomato paste
• 1 tin (about 400 g) beluga lentils, drained
• 1 cup chopped vegetables such as peppers or mushrooms
• 1 tin (about 400 g) chopped tomatoes
• 150 ml stock or bone broth
• 1 block halloumi, sliced
• 1 tbsp balsamic vinegar
• 2 tbsp fresh parsley, chopped
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste
• 1 tbsp olive oil

Instructions

1. Preheat the oven to 180°C and lightly oil a medium baking dish or oven-safe pan.
2. Sauté the sliced onion in olive oil over medium heat for 4-5 minutes, until softened.
3. Add the ginger paste, garlic paste, and sundried tomato paste, then fry for 1 minute until fragrant.
4. Stir in the chopped vegetables and cook for 3-4 minutes, until they begin to soften.
5. Mix in the drained lentils, chopped tomatoes, stock, balsamic vinegar, salt, and pepper, then simmer for 2-3 minutes.
6. Arrange the sliced halloumi evenly on top, then bake for 25-30 minutes until bubbling and the cheese is golden.
7. Finish with fresh parsley and serve hot with greens and crusty bread, if desired.