1 cup uncooked lentils (I used a combination of brown and green)
1 1/2 cups water
1 package halloumi (approx. 8 oz), sliced
3 tbsp olive oil
12 oz. grape tomatoes
3/4 cup red onion, diced
1/4 tsp dried tarragon
1 zucchini, sliced
Salt and pepper to taste
Optional: microgreens for garnish
Combine lentils and water in a saucepan and cook according to the instructions on the package.
Meanwhile, heat oven to 350° and place tomatoes, along with 1 tbsp olive oil, on a baking sheet and into the oven. Roast tomatoes for approximately 10 minutes, or until tomatoes are softer.
Heat 1 tbsp olive oil in a skillet and add sliced halloumi. Fry halloumi until both sides are golden brown; set aside.
In the same skillet, add 1 tbsp olive oil, red onion and tarragon and cook until onions are soft.
Last, slice or chop zucchini and then assemble the bowl: lentils first, and then add the halloumi, roasted tomatoes, zucchini and onion.
Top with microgreens, salt and pepper and enjoy!