Looking for a quick and easy and not to mention highly flavoursome midweek meal idea? This roasted vegetable, lentil and halloumi bake will definitely satisfy all those boxes.
We've taken chopped red peppers, mushrooms, sweet potatoes, courgette, red lentils and hot vegetable stock and mixed it together until the veg are tender and soft, and the lentils are cooked through with a savoury kick.
Finish by topping the veggie bake with grilled halloumi slices and finely chopped parsley.
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Yields:
4 serving(s)
Prep Time:
5 mins
Cook Time:
45 mins
Total Time:
50 mins
Cal/Serv:
495
Ingredients
2 red peppers, deseeded and roughly chopped
200g
closed cup mushrooms, thickly sliced
2
large sweet potatoes, cut into 2.5cm chunks
1
courgette, thickly sliced
2Tbsp.
olive oil
150g
red lentils
1l
hot vegetable stock
250g
pack vegetarian halloumi, thickly sliced
large handful fresh curly parsley, finely chopped
Directions
Step 1
Preheat oven to 200˚C (180˚C fan) mark 6. Put the vegetables into a large roasting tin, drizzle over the oil and season well. Mix everything together.
Step 2
Roast the vegetables for 25min until they are almost tender. Sprinkle over the lentils, then pour over the hot stock. Continue to roast for a further 15min until the lentils and vegetables are cooked through.
Step 3
Preheat the grill to high. Lay the halloumi slices on top of the roasted vegetables and grill for 2-3min until golden. Sprinkle over the chopped parsley and serve in gently warmed bowls with fresh, crusty bread.
Try stirring through a tbsp of harissa or curry paste when you add the lentils and hot stock, for a fragrant addition.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
