Lentils with bacon, tomatoes and halloumi



Serves 2


For the lentils:

  • 1 onion, peeled and diced
  • 1 celery stalk, diced
  • 4 rashes bacon, diced
  • 1 clove garlic, peeled (used whole)
  • 200g Puy lentils, rinsed
  • 800ml water
  • 1 teaspoon bouillon or stock cube
  • 12 cherry tomatoes, quartered
  • 1 tablespoon fresh light herbs, chopped (either a mix or just one of chives, basil, oregano, parsley, tarragon)
  • 2 teaspoons rapeseed oil
  • 225g halloumi, sliced
  • Juice of 1/2 lemon


For the courgette tzatziki:

  • 1/2 courgette, peel on
  • 1 small clove garlic, peeled and crushed
  • 1 tablespoon rapeseed oil
  • 3 large tablespoons Greek yoghurt
  • Juice of 1/4 lemon
  • Maldon Sea Salt
  • Good grind of black pepper


Prep time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes

Lentils with bacon, tomatoes and halloumi

The perfect meal when you are feeling like something wholesome and nutritious. I find it’s a bowl you can fill high and dive right into. The bacon adds depth, the lentils add a filling nuttiness, the halloumi adds a salty chewy texture and the tomatoes and herbs add freshness at the end. I team it up with courgette tzatziki for an added creaminess. It’s a good one to try on those people who think lentils aren’t for them – I bet they’ll be converted.


Heat 1 teaspoon of the rapeseed oil in a saucepan and gently sauté the onions and celery for 5 minutes until soft. Add the bacon and whole peeled garlic and continue to sauté for another 3 minutes.

Add the lentils, water and stock. Bring to the boil and reduce to a simmer for 25 minutes.

Meanwhile, heat the other teaspoon of rapeseed oil in a frying pan. Add the halloumi slices and cook for 3 minutes on either side or until they start to colour. Season well with black pepper and squeeze over the lemon.

Drain the lentils, remove the garlic clove and stir through the chopped cherry tomatoes and herbs. Season well with Maldon sea salt and freshly ground black pepper.

To make the tzatziki, grate the courgette on the large grate (peel on) into another bowl. Add the garlic, lemon, oil, yoghurt, salt and pepper and give it a good stir. Taste and season as necessary.



For a vegetarian meal, simply omit the bacon and bulk up on the cherry tomatoes and courgette tzatziki.”

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