Preparation

This recipe came from a happy accident of having leftover berbere spice and halloumi that needed using. The warm, complex Ethiopian spices coating tender lentils contrast beautifully with salty, golden-crisp cheese.

Red lentils break down into a creamy, dal-like consistency that's perfect for solo meals—they cook quickly and are endlessly adaptable. The berbere brings warmth without overwhelming heat, with notes of cardamom, fenugreek, and chile that make your kitchen smell like an Addis Ababa café.

Preparation

1. Rinse lentils under cold water and drain. Heat 1 tablespoon olive oil in a small pot over medium heat. Add onion and cook for 4-5 minutes until softened.
2. Add garlic and cook 1 minute more, then add berbere spice, paprika, and tomato paste. Stir for 30 seconds until fragrant.
3. Add lentils, diced tomato, and water or broth. Bring to a boil, then reduce heat and simmer for 15-18 minutes, stirring occasionally, until lentils are tender and broken down. Add more water if needed—you want a thick but spoonable consistency.
4. While lentils cook, pat halloumi slices dry. Heat remaining tablespoon of olive oil in a small non-stick skillet over medium-high heat. Fry halloumi for 2-3 minutes per side until golden and crispy.
5. Season lentils with salt and lemon juice to taste. The lemon brightness is important to balance the earthy spices.
6. Serve lentils in a bowl topped with crispy halloumi slices and fresh parsley.