Mediterranean-inspired

Hot Honey Lentil Halloumi Bowls

Warm lentils, roasted carrots, seared halloumi, herbs, and lemony hot honey dressing make a fiber-forward dinner bowl.

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Hot Honey Lentil Halloumi Bowls

Hot honey can do more than glaze chicken.

In this bowl it becomes a lemony dressing that wakes up earthy lentils, salty halloumi, and sweet roasted carrots.

The lentils make the recipe fiber-forward without feeling austere.

Halloumi adds browned edges and chew, so the bowl has enough texture to feel satisfying.

Dress the lentils while they are warm.

They absorb the lemon and hot honey better than cold lentils, which makes the whole bowl taste seasoned.

For another recipe in this seed collection, try Harissa Roasted Chickpea Sweet Potato Bowls or Hot Honey Chickpea Cucumber Crunch Salad.

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Directions

  1. Heat the oven to 425 F.
  2. Toss carrots with 1 tablespoon olive oil, cumin, and 1/2 teaspoon salt.
  3. Roast carrots for 22 to 25 minutes, until browned and tender.
  4. Simmer lentils in water until tender, 20 to 25 minutes, then drain.
  5. Whisk hot honey, lemon juice, Dijon, and 2 tablespoons olive oil.
  6. Toss warm lentils with the dressing and parsley.
  7. Sear halloumi in the remaining olive oil until golden on both sides.
  8. Serve lentils with carrots, arugula, and halloumi.

Nutrition

Nutrition Information

Estimated per serving: 560 calories, 29 g protein, 58 g carbohydrates, 26 g fat.

Variations

Recipe Variations

- Use feta if halloumi is unavailable.
- Swap carrots for roasted sweet potatoes.
- Add toasted almonds for more crunch.

Notes

  • Use green or French lentils so they hold their shape.
  • Pat halloumi dry before searing for better browning.
  • Add the arugula just before serving.

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