Every time I see a recipe that uses dill, I tell myself I should use it more often, and then I don’t. But this time I did! These creamy dill and caper lentils make a really quick and easy dinner with tons of that lovely fresh, zesty flavour. Plus, I served mine topped with grilled halloumi, which instantly makes anything a winner.
I don’t know about other parts of the world, but in the UK I find it really hard to find dried puy lentils in the supermarkets. I suppose I could have used a different kind of lentil instead, but personally I think puy lentils have the nicest texture and the richest flavour, so instead I used a sachet of pre-cooked puy lentils. I love these things – they’re just puy lentils boiled up with a bay leaf and some onion. You could easily cook your lentils from scratch if you prefer, or if you can’t get your hands on the sachets. I do love how easy the pre-cooked lentils are to use though – just pop them in the microwave or empty them into a frying pan to heat through.
My little cheat also helps to make this recipe a super quick 15 minute lunch or dinner. I’ve been exhausted lately (I really appreciate you guys sticking with me through my somewhat intermittent posting here!), and although I don’t feel like I’m working any less hard than usual, I just can’t bring myself to cook anything complex – so 15 minute meals are just what I need. Pasta is an obvious solution, but it’s nice to have some alternatives to choose from too. I’m a big, big fan of a 15 minute dinner.
I simply cooked the puy lentils with some onion, fresh dill, capers and lemon juice to give that lovely fresh flavour. To make them creamy, I added a dollop of mascarpone cheese that I had leftover from another recipe – but you could also use creme fraiche, ricotta, or whatever else you have on hand. Then I just topped the lot with a few slices of halloumi that I cooked up in a griddle pan (see here if you’re not sure how to cook halloumi perfectly!).
These creamy dill and caper lentils are full of flavour, protein-rich, really quick and easy to make, and topped with halloumi –> perfect in every way.
- 1 tbsp oil
- 1 onion, finely diced
- 250 g pre-cooked puy lentils (~ 1 1/2 cups) - or boil them yourself with a bay leaf
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 tbsp capers, roughly chopped
- 1 tbsp mascarpone cheese or creme fraiche
- Black pepper
- 2 tbsp water
- 4 large slices halloumi
Heat the oil in a frying pan, and add the finely diced onion. Cook for a few minutes over a medium heat, until the onion is soft. Add the cooked puy lentils, chopped dill, lemon juice and chopped capers, and cook for a couple more minutes until the lentils are heated through.
Add the mascarpone cheese and plenty of black pepper, and mix to combine. You may also need to add a dash of water if the mixture seems too thick.
In a hot griddle pan or frying pan, cook the halloumi for a few minutes each side, until golden brown.
Serve the creamy lentils topped with the grilled halloumi.
(Sorry for the lack of nutritional info on this recipe, my usual tool has closed down and I’m yet to find a replacement that I’m happy with. Will try to find one asap!)