Warm Lentils with Fennel & Halloumi

Warm, vinegar-spiked lentils with roasted fennel, sweet potatoes and seared halloumi.

1 cup green or Du Puy lentils
1 bulb fennel, cored and thinly sliced; fronds finely chopped and set aside
1 onion, thinly sliced
2 small sweet potatoes, cut into cubes (peel intact or peel them if you like)
2 tbsp extra-virgin olive oil, divided
1.5 tsp sea salt
Ground pepper, to taste
1 tsp dried thyme
2 tbsp balsamic vinegar
1 clove garlic, minced
1 package halloumi, cut into 1-inch pieces

View the full recipe at Yummy Beet →