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
200 g closed cup mushrooms, thickly sliced
2 large sweet potatoes, cut into 2.5cm chunks
1 courgette, thickly sliced
2 Tbsp. olive oil
150 g red lentils
1 l hot vegetable stock
250 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
