Moroccan-Spiced Lentils with Saffron Rice and Grilled Haloumi

Relocating to the Southern Hemisphere has meant that my partner and I have had to reinvent our holiday traditions. Christmas in the Summer? OK! Easter in Autumn and Thanksgiving is pretty much out the window. But, no matter, we’ve embraced the change that comes with the decision to shake things up a bit - and that we have!

So, this time of year we get out the saffron (and then wonder why we don’t use it more often).

Normally on Summer Solstice we’d be making seafood paella on the grill, but being “sea-based” this year, we decided to do something a bit simpler, and just as tasty in its own way.

It all starts with saffron, which has a way of elevating any dish - its generous, unique flavor and the deep red color it lends to meals feels like a real luxury. Saffron also has beneficial effects on mental health and taken at higher doses rivals anti-depressants.

Mint, cumin, and smoked paprika bring me right back to Tangiers, and preserved lemon adds that kick of sour and salt to perfectly balance the flavor profile

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You can easily make your own probiotic preserved lemons here

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This recipe combines warming, celebratory flavors and is full of therapeutic ingredients. It is great for guests that have special diets; it is gluten free, vegetarian and vegan (if you omit the haloumi) and a cinch to make!

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Check out some of the remarkable health benefits of this meal:

• LENTILS - Supply about 18 grams of protein per cup and are packed with phytonutrients like polyphenols and flavonoids, which provide antioxidants and anti-inflammatory benefits. They contain phytoestrogens, which interact with estrogen receptors to help balance estrogen levels for both men and women. They are also rich in soluble and insoluble fiber, which help to regulate bowels and improve the gut microbiome. Lentils also help lower cholesterol levels, and help stabilize blood sugar ... long live the lentil! If you love lentils might also like my Cumin-Scented Lentil Stew here.

• YELLOW PEPPERS - Supply high levels of vitamins A and C for immune support and skin health. They also contain phytonutrients like carotenoids and flavonoids, acting as antioxidants to combat oxidative stress. The peppers also contribute to eye health, reduce inflammation, and support a healthy cardiovascular system. More on the Healing Power of Yellow Foods here.

• PARSLEY - This is one of the most underrated herbs - Parsley is a nutritional powerhouse with various health benefits. High in vitamins K, C, and A, it supports bone health, boosts the immune system, and promotes skin health. The flavonoids and volatile oils in parsley have anti-inflammatory and antioxidant properties potentially reducing the risk of chronic diseases. Cilantro and mint in the recipe provide similar benefits. My antioxidant herb spread is an easy way to get more of these beautiful herbs in your diet.

• SPICES- Cumin is rich in antioxidants, aids digestion, and may have anti-inflammatory properties. Smoked paprika, provides vitamins A and E, contributing to immune function and skin health. Saffron supplies antioxidants mood-regulating effects, check out Saffron, Mother Nature’s Prozac for more about saffron.

• TOMATOES - Packed with antioxidants like lycopene, they protect against cell damage and may lower the risk of certain cancers. Rich in vitamins A and C, tomatoes support skin health and boost the immune system. Additionally, their fiber content aids digestion and promotes heart health.

This recipe feeds 2, is super easy to whip up last minute and takes about 30 minutes from start to finish. See my other tasty, nutrient-rich recipes HERE

Moroccan-Spiced Lentils with Saffron Rice & Grilled Halloumi

Serves 2 - 30 minutes

INGREDIENTS:

• 1 cup Basmati Rice (organic)

• 1/2 tsp Saffron (generous pinch)

• 1 tsp Cumin Seed

• 1 tbsp Avocado Oil (or coconut oil)

• 1 Yellow Onion (small, chopped)

• 2 Garlic (cloves, crushed and diced)

• 1 Yellow Bell Pepper (chopped)

• 1/8 tsp Sea Salt

• 1 cup cooked Lentils (or 1 can, drained and rinsed)

• 1 tbsp Tomato Paste

• 1 tsp Smoked Paprika

• 1/4 Preserved Lemon (sliced fine)

• 200 grams Halloumi (2-3 slices per serving - optional)

• 1 cup Cilantro (coriander leaf) and/or parsley

• a few sprigs mint, sliced fine

• 1 Tomato (chopped)

DIRECTIONS

1. Rinse rice and bring 1.5 cups water and saffron to boil. Add rice and simmer covered until water is gone. Take off heat and let rest for 5-10 minutes before serving.

2. Meanwhile, add cumin seeds to a medium-hot, dry skillet and warm until aromatic, then add oil and saute onions, garlic and sliced pepper with a little salt until soft.

3. Add the cooked or canned lentils, tomato paste, smoked paprika and preserved lemon and simmer until heated through

4. Grill or fry on a skilllet the halloumi for 1 minute or so on each side until just golden

5. Serve the rice with the lentils, top with fresh tomatoes, cilantro, mint and/or parsley and grilled halloumi. Enjoy!

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Yours in health,

Camille Hoffman

Naturopath & Nutritionist

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