Creamy Dill and Caper Lentils With Grilled Halloumi

by Becca
2 servings
20 min

Every time I see a recipe that uses dill, I tell myself I should use it more often, and then I don’t. But this time I did! These creamy dill and caper lentils make a really quick and easy dinner with tons of that lovely fresh, zesty flavour. Plus, I served mine topped with grilled halloumi, which instantly makes anything a winner.

This recipe is a super quick 15 minute lunch or dinner. I’ve been exhausted lately, and although I don’t feel like I’m working any less hard than usual, I just can’t bring myself to cook anything complex – so 15 minute meals are just what I need. Pasta is an obvious solution, but it’s nice to have some alternatives to choose from too. I’m a big, big fan of a 15 minute dinner.

Creamy Dill and Caper Lentils With Grilled Halloumi
Recipe details
  • 2  servings
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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  • 1 tbsp oil
  • 1 onion, finely diced
  • 250 g pre-cooked puy lentils (~ 1 1/2 cups) - or boil them yourself with a bay leaf
  • 1 tbsp fresh dill, chopped
  • 1 tbsp lemon juice
  • 1 tbsp capers, roughly chopped
  • 1 tbsp mascarpone cheese or creme fraiche
  • Black pepper
  • 2 tbsp water
  • 4 large slices halloumi

Heat the oil in a frying pan, and add the finely diced onion. Cook for a few minutes over a medium heat, until the onion is soft. Add the cooked puy lentils, chopped dill, lemon juice and chopped capers, and cook for a couple more minutes until the lentils are heated through.
Add the mascarpone cheese and plenty of black pepper, and mix to combine. You may also need to add a dash of water if the mixture seems too thick.
In a hot griddle pan or frying pan, cook the halloumi for a few minutes each side, until golden brown.
Serve the creamy lentils topped with the grilled halloumi.
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