Lentils with Roasted Peppers, Olives and Halloumi
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 45mins
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- Serves
- 4
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- Calories
- 602
A healthy and delicious lentil dish flavoured with roasted peppers, herbs and olives, topped with slices of fried Halloumi.
recipe updated May 20, 2025
Ingredients
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- Red bell pepper
- 3
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- Yellow bell pepper
- 1
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- Orange bell pepper
- 1
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- Red onion
- 1
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- Celery stalk
- 2
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- Carrot
- 2
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- Water
- 1 tablespoon
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- Garlic clove
- 3
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- Green lentils
- 350 g
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- Vegetable stock
- 900 g
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- Pitted black olives
- 100 g
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- Olive oil
- 3 tablespoons
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- White wine
- 100 ml
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- Bay leaves
- 1
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- Ground cumin
- 2 teaspoons
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- Dried oregano
- 2 teaspoons
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- Dried mint
- 2 teaspoons
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- Black pepper
- 1 teaspoon
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- Baby spinach
- 200 g
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- Red wine vinegar
- 1 ½ tablespoons
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- Halloumi
- 12 slices
Tools
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Oven
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Stove
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Plastic wrap
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Cooking Chef XL
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Baking tray - large
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Bowl - large
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Cooking chef xl bowl
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Frying pan
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Serving plate
Step preview
- Pre-heat oven - 220°C
- Add red bell pepper, yellow bell pepper and orange bell pepper to a clean baking tray
- Drizzle with olive oil
- Roast until charred - 25 min, 220°C
- Remove from oven
- Transfer peppers to bowl
- Cover with plastic wrap then set aside - 15 min
- Once rested, peel the skin from the peppers
- Slice into strips then set aside
- Attach the Stir Tool
- Add olive oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until hot - 2 min, 120°C, Speed OFF
- Then add red onion, celery stalk and carrot to the Cooking Chef XL Bowl
- Cook with splashguard fitted until translucent - 3 min, 110°C, Stir 3
- Then add water to the Cooking Chef XL Bowl
- Cook with splashguard fitted until softened - 12 min, 105°C, Stir 3
- Then add garlic clove to the Cooking Chef XL Bowl
- Cook with splashguard fitted until translucent - 1 min, 110°C, Stir 3
- Then add green lentils and white wine to the Cooking Chef XL Bowl
- Cook with splashguard fitted until softened - 2 min, 140°C, Stir 3
- Then add vegetable stock, bay leaves, ground cumin, dried oregano, dried mint and black pepper to the Cooking Chef XL Bowl
- Cook with splashguard fitted until fragrant - 1 min, 110°C, Speed OFF
- Cook with splashguard fitted until cooked through - 35 min, 100°C, Stir 3
- Then add baby spinach, red wine vinegar and pitted black olives to the Cooking Chef XL Bowl
- Transfer peppers to Cooking Chef XL Bowl
- Cook with splashguard fitted until combined - 30 sec, 98°C, Stir 1
- Pre-heat a clean frying pan - high heat
- Add halloumi to the frying pan
- Fry each side until golden brown - 2 min
- Divide content of Cooking Chef XL Bowl between 4 serving plates
- Transfer content of frying pan to 4 serving plates
- Serve