Butter Lentils
Indulge in a luscious bowl of buttery lentils, elevated by the crispy delight of golden halloumi croutons! This cozy dish is not only a breeze to whip up but also packs a punch with its hearty flavors and creamy texture. Perfect for a satisfying weeknight dinner that will have everyone asking for seconds!
Prep
15
min
Cook
30
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(5)
- 4 garlic cloves, finely chopped
- 5cm ginger, finely chopped
- Juice of half a lemon
- 1 shallot, finely chopped
- 2-3 tbsp tomato purée (30-45 ml)
🥛Dairy & Eggs(3)
- 35g salted butter (2.45 tbsp)
- 250g halloumi, roughly cubed (8.82 oz)
- 150ml double cream (5.07 fl oz)
🫙Pantry Staples(1)
- 1 packet Merchant Gourmet puy lentils
🧂Spices & Seasonings(6)
- 1 tsp cumin seeds (5 ml)
- 15g fresh coriander, chopped (0.53 oz)
- 1.5 tsp garam masala (7.5 ml)
- 1 tsp ground coriander (5 ml)
- 0.5 tsp ground turmeric (2.5 ml)
- Salt to taste
📦Other(1)
- 1 tsp chilli powder (5 ml)
👨🍳 Instructions
- 1
Add your butter to a large pan and let it melt then add your shallots and 1 tsp salt and cook for a few mins until soft, then add the garlic and ginger. Cook for another minute or so and then add all your spices and stir well. Cook for 1-2 mins until fragrant.
- 2
Meanwhile pat your halloumi dry and get it in a bowl, sprinkle with some cumin and a splash of oil and then give it a shake and get into the air fryer for about 8 mins, or a hot pan with a bit more oil for 5 mins, until browned all over (if airfrying it’ll need a shake half way through).
- 3
Add your tomato paste to your aromatics and then your cream, and stir well so everything is combined, then add in your lentils and some water to loosen. Leave to simmer for a few mins and then check the seasoning before adding the lemon juice and fresh coriander, mix through and plate up with your halloumi croutons and a lil more fresh coriander.
💡 Pro Tips
- ✓Bloom your spices in the butter-aromatics mixture for exactly 1-2 minutes at medium heat to activate fat-soluble compounds and prevent bitter notes from overheating.timing1-2 minutes
- ✓Pat halloumi completely dry and air fry at 380°F for 8 minutes because moisture creates steam that prevents the Maillard reaction needed for proper browning.technique380°F
- ✓Add tomato paste after spices and cook for 30-60 seconds to caramelize sugars and reduce acidity before adding cream to prevent curdling.technique30-60 seconds
- ✓Add lemon juice off heat at the very end because acid will break cream emulsion and make lentils mushy if added during simmering.timing
- ✓Use a 3:1 ratio of lentils to liquid when simmering to achieve creamy consistency without breaking down the lentil structure completely.ingredient3:1 ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
beginner
Share this recipe
Butter Lentils
Indulge in a luscious bowl of buttery lentils, elevated by the crispy delight of golden halloumi croutons! This cozy dish is not only a breeze to whip up but also packs a punch with its hearty flavors and creamy texture. Perfect for a satisfying weeknight dinner that will have everyone asking for seconds!
📝 Ingredients
Serves 2🥬Fresh Produce(5)
- 4 garlic cloves, finely chopped
- 5cm ginger, finely chopped
- Juice of half a lemon
- 1 shallot, finely chopped
- 2-3 tbsp tomato purée (30-45 ml)
🥛Dairy & Eggs(3)
- 35g salted butter (2.45 tbsp)
- 250g halloumi, roughly cubed (8.82 oz)
- 150ml double cream (5.07 fl oz)
🫙Pantry Staples(1)
- 1 packet Merchant Gourmet puy lentils
🧂Spices & Seasonings(6)
- 1 tsp cumin seeds (5 ml)
- 15g fresh coriander, chopped (0.53 oz)
- 1.5 tsp garam masala (7.5 ml)
- 1 tsp ground coriander (5 ml)
- 0.5 tsp ground turmeric (2.5 ml)
- Salt to taste
📦Other(1)
- 1 tsp chilli powder (5 ml)
👨🍳 Instructions
- 1
Add your butter to a large pan and let it melt then add your shallots and 1 tsp salt and cook for a few mins until soft, then add the garlic and ginger. Cook for another minute or so and then add all your spices and stir well. Cook for 1-2 mins until fragrant.
- 2
Meanwhile pat your halloumi dry and get it in a bowl, sprinkle with some cumin and a splash of oil and then give it a shake and get into the air fryer for about 8 mins, or a hot pan with a bit more oil for 5 mins, until browned all over (if airfrying it’ll need a shake half way through).
- 3
Add your tomato paste to your aromatics and then your cream, and stir well so everything is combined, then add in your lentils and some water to loosen. Leave to simmer for a few mins and then check the seasoning before adding the lemon juice and fresh coriander, mix through and plate up with your halloumi croutons and a lil more fresh coriander.
💡 Pro Tips
- ✓Bloom your spices in the butter-aromatics mixture for exactly 1-2 minutes at medium heat to activate fat-soluble compounds and prevent bitter notes from overheating.timing1-2 minutes
- ✓Pat halloumi completely dry and air fry at 380°F for 8 minutes because moisture creates steam that prevents the Maillard reaction needed for proper browning.technique380°F
- ✓Add tomato paste after spices and cook for 30-60 seconds to caramelize sugars and reduce acidity before adding cream to prevent curdling.technique30-60 seconds
- ✓Add lemon juice off heat at the very end because acid will break cream emulsion and make lentils mushy if added during simmering.timing
- ✓Use a 3:1 ratio of lentils to liquid when simmering to achieve creamy consistency without breaking down the lentil structure completely.ingredient3:1 ratio