Chard Lentils with Halloumi Croutons - Vegetarian Main
Serves 4
Chard (or greens) from Perry Court and halloumi from Mootown
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
  1. A few splashes of olive oil
  2. 1 large onion, finely chopped
  3. 1 carrot, finely diced (optional)
  4. 3 garlic cloves, chopped
  5. 200g green speckled or puy lentils
  6. 1 bay leaf (optional)
  7. Sea salt and freshly ground pepper
  8. 100ml red wine*
  9. 300ml stock or water
  10. 1–2 tbsp mustard
  11. A good splash of balsamic vinegar
  12. A bundle of chard or any similar greens like kale, cavelo nero…
  13. 150g halloumi
  14. A handful of fresh parsley, finely chopped
  15. 1 lemon, juice and zest
  1. Add a splash of olive oil to a lidded pot. Cook the onion, carrot and garlic till softened.
  2. Fold the lentils and bay leaf through. Season well. Let it sizzle for a mo.
  3. Pour in the wine. Allow it to bubble up for a bit.
  4. Pour in stock or water. Lower heat. Pop a lid. Cook for 40 minutes, or until tender.
  5. Once cooked. Taste. Add a splash of balsamic vinegar for a touch of sweetness and a little mustard to give it a kick. Adjust seasoning.
  6. Finely chop the chard so it’s like chopped parsley. To do, carve the green from the heavy white stem. Stack the leaves. Roll into a bundle. Thinly slice. Then, chop the slivers a bit further. Be gentle with it, though.
  7. Fold chard through the lentils. Remove from heat. Set aside.
  8. Thinly slice your halloumi. Cut the into little cubes. Fry in a little olive oil till golden.
  9. Scatter over lentils. Finish with parsley, lemon juice and zest.
  1. *If you don’t have wine swap with water or stock.
Shop Local - Planta
  1. Did you know that PLANTA offers a loyalty card? All other bits you need for this dish (lentils, balsamic and mustard) can be bought there.
Crystal Palace Food Market