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Lentil Halloumi stew
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Lentil Eggplant Stew with Halloumi and Ricotta Cucumber Salad

A hearty Levantine lentil, eggplant, and pomegranate stew, rich in flavour and depth, topped with crispy fried Halloumi cheese for a bold, savoury crunch. 
Served with fragrant basmati rice and a refreshing Ricotta, cucumber, and mint salad, inspired by the Levantine Khyar Bi Laban salad. 
A satisfying, nutrient-rich dish perfect for balanced menus. 

 
View The Recipe

Ingredients

  • Lentil Eggplant Stew with Halloumi:

    • 4 tbsp Extra virgin olive oil 
    • 3 Cloves of garlic, crushed
    • 3 tsp Cumin powder 
    • 1/4 tsp Chili flakes 
    • 1 cup Brown or Green lentils
    • 1 large Eggplant, peeled, 1/2” diced    
    • 4 cups Water 
    • 2 tbsp Cornstarch 
    • 300 ml Pomegranate juice 
    • 2 tbsp Pomegranate molasses
    • 2 tbsp Fresh pomegranate seeds 
    • 2 tsp Lemon juice 
    • 270 g Halloumi, diced in 1/2” cubes 
    • 4 cups Basmati rice, cooked
    • 1 tbsp Fresh parsley, chopped 

  • Ricotta Cucumber Salad:

    • 1 cup Ricotta
    • 2-3 small Cucumbers, diced
    • 1 Clove of garlic, minced
    • 1 tbsp Fresh lemon juice
    • 1 tbsp Extra virgin olive oil
    • 1 tsp Mint, dried
    • 1 tbsp Fresh mint leaves, chopped
    • Salt and Pepper to taste
    • 1/4 cup Water (add more to get the consistency needed)

Directions

Lentil Eggplant Stew with Halloumi

  1. In a wide base soup pot, heat 3 tbsp olive oil on medium heat. Add garlic, cumin, and chili flakes. Sauté until fragrant and golden brown.  
  2. Add lentils and eggplant and continue to cook while stirring to coat with oil and other ingredients, about 5 minutes. 
  3. Add water, bring to a boil and then turn down to a simmer. Continue cooking until lentils and eggplants are cooked, about 20 minutes. 
  4. Mix cornstarch with pomegranate juice and molasses until smooth. Bring the dish to a boil and pour this mixture into the pot; stir constantly to thicken. Simmer for a further 5 minutes. Season with lemon juice and salt. 
  5. Heat a sauté pan with 1 tbsp olive oil on medium high heat.  
  6. Add diced Halloumi cheese and fry quickly while shaking the pan to crisp up the cheese. 
  7. Spoon 1 cup of rice in each bowl or plate.
  8. Serve 8 oz of the stew in a serving bowl.   
  9. Garnish the top with 45 g of Halloumi and sprinkle with chopped parsley and fresh pomegranate.
Ricotta Cucumber Salad


  1. In a large bowl, combine the Ricotta, minced garlic, lemon juice, and olive oil. Mix until well combined.
  2. Add the diced cucumbers, dried mint, and chopped fresh mint leaves. Stir gently to combine.
  3. Season with salt and pepper to taste.
  4. Gradually add water, starting with 1/4 cup, and mix well.
  5. Continue adding water a little at a time until you reach the desired consistency.
  6. Transfer the salad to a serving dish.
  7. Garnish with additional mint leaves if desired.

Chef Jonathan Thauberger


'"Saputo Halloumi is one of my favourite cheeses to work with because of its versatility. I especially like how I can enhance its flavour and texture using different cooking methods like grilling, sautéing and pan searing. It adds a unique twist to so many dishes!”
—Chef Scott Brown 
Corporate Chef, Saputo 


Recommended Products

We recommend you use these Saputo products for this dish!

Haloumi Cheese

Haloumi

Available in both logs and blocks, our unripened semi-soft cheese doesn't melt, making it the perfect cheese for grilling.

Whole Milk Ricotta

Whole Milk Ricotta

Containing only four ingredients and no preservatives, this Ricotta is made with 100% whole milk according to the traditional Italian recipe, giving it an authentic, rich taste and smooth, silky texture.

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