Creamy Halloumi Lentils

Instructions

1. Start with the spice mixture by mixing in a small bowl the Curry, Sweet Chili Flakes, Coriander, Thyme, Salt and Pepper. Set aside.
2. Place on high heat a pot filled with the water, add the lentils and bay leaves and bring to a boil and then simmer.
3. In the meantime, we crisp the halloumi by taking an oven proof dish lined with parchment paper and sprinkling half of the grated halloumi and evenly flattening it. Cook in a pre-heated oven, air circulation, at 140°C for about 15’ and until crispy and golden brown. Remove from the oven and allow to cool completely. Remove from the dish and crack in large pieces.
4. Take a frying pan and place on medium heat. A minute later pour the oil, allow to heat up and throw in the onions and carrots. Sauté for 5’ and then add spice mixture. Continue sauteing for 1’ more and remove from the heat.
5. Place the above mixture in the bowl with the lentils and continue cooking until lentils are soft but also a bit al-dente. If needed add more water. 5’ before removing from the heat pour the fresh cream and half the grated halloumi and mix well.
6. Remove from the heat and if needed you can add a towel and close the lid for 10’ so that excess liquid is removed.
7. Serve into a bowl and mix with the courgettes, the parsley, add some pieces of the crispy halloumi and garnish with medium or sweet heat chili flakes.