masoor dal with crispy halloumi croutons

Ingredients:

• 1 tsp of olive oil

• 1/2 tsp nigella seeds

• 1/2 tsp cumin seeds

• 4 cloves of garlic; minced

• 3 large carrots; grated

• 3 tbsp of tomato paste

• 1/2 cup masoor lentils; rinsed

• 4 cups of water or broth

• 1 tsp chicken consommé

• 1 tsp kosher salt

• 2 cups frozen spinach

• 2 tbsp unsalted butter

• 1 block of halloumi; cut into small chunks

In a heavy pot or deep sauté pan, warm the olive oil over medium heat. Add the nigella and cumin seeds and toast until fragrant, about 30 seconds. Stir in the garlic and carrots, cooking until the carrots begin to soften and the spices release their aroma. Add the tomato paste and cook, stirring frequently, until it darkens to a deep, rich red.

Add the rinsed lentils to the pot, followed by 2 cups of water or broth. Stir to combine, allowing the mixture to come together for a minute before adding the remaining 2 cups of liquid and the consommé. Reduce the heat to low, cover, and let the lentils simmer gently for about 20 minutes, or until tender but not mushy. Taste and season with salt, adjusting as needed.

While the lentils cook, heat a dry pan over medium heat and add the halloumi cubes. Fry until golden brown on both sides, then remove from the pan and set aside.

When the lentils are ready, stir in the spinach and allow it to wilt—or defrost, if using frozen—into the stew. Just before serving, add the butter and stir until melted and incorporated.

Serve warm, topped with the crispy halloumi croutons.