SERVES: 2-4 | PREP TIME: 10 MINUTES | COOK TIME: 35 MINUTES
INGREDIENTS
1 yellow onion - diced
3 carrots - peeled and finely diced
150g red lentils
1 tbsp tomato puree
10g fresh parsley - finely chopped
½ tsp red pepper flakes
½ tsp dried mint
½ tsp red chili flakes (optional)
½ tsp ground coriander
1 lemon - quartered
2 tbsp extra virgin olive oil
1.2 liters of vegetable stock
100g halloumi - cut into cubes
2 garlic cloves - crushed
INSTRUCTIONS
Heat the oil in a heavy pan and stir in the onion, garlic, red pepper flakes, cumin and coriander.
When the onion begins to color, add the carrots and cook for 5 minutes, stirring occasionally.
Add the tomato puree to the pot and stir in the lentils.
Pour in the vegetable stock to the pot, stir well and bring to the boil. Reduce the heat to a low simmer and cover the pan with a lid for 30 minutes, until the lentils are cooked.
Once ready, season the soup with salt and pepper and remove from the heat. Add ½ the lemon quarters, and keep the remainder for serving.
To cook the halloumi, heat a cast iron pan over a high heat. Add the halloumi to the pan and cook until charred.
To serve, ladle the soup into serving bowls and garnish with fresh parsley, the halloumi cubes and lemon wedges.
