Butter Lentils
Directions
- 1Add your butter to a large pan and let it melt.
- 2Add your shallots and 1 tsp salt and cook for a few mins until soft.
- 3Add the garlic and ginger and cook for another minute or so.
- 4Add all your spices and stir well, cooking for 1-2 mins until fragrant.
- 5Meanwhile, pat your halloumi dry and get it in a bowl.
- 6Sprinkle halloumi with some cumin and a splash of oil, then give it a shake.
- 7Get halloumi into an 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).
- 8Add your tomato paste to your aromatics, then your cream, and stir well so everything is combined.
- 9Add in your lentils and some water to loosen.
- 10Leave to simmer for a few mins.
- 11Check the seasoning before adding the lemon juice and fresh coriander.
- 12Mix through and plate up with your halloumi croutons and a little more fresh coriander.
Ingredients
- 1 packet Merchant Gourmet puy lentils
- 35 g salted butter
- 1 shallot, finely chopped
- 4 garlic cloves, finely chopped
- 5 cm ginger, finely chopped
- 2 -3 tbsp tomato purée
- 1.5 tsp garam masala
- 0.5 tsp ground turmeric
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp chilli powder
- 150 ml double cream
- 15 g fresh coriander, chopped
- 0.5 lemon juice
- 250 g halloumi, roughly cubed
- to taste salt
- cumin
- oil
- water
Equipment
large panair fryerbowl
Tips
- To loosen the lentils, add some water while simmering.
- Pat halloumi dry before air frying or pan-frying for best browning.
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