Provençal Tomato and Lentil Stew with Grilled Halloumi

Ingredients

• 1 cup lentils, brown or green
• 28 oz can diced tomatoes, no-salt-added
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 2 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz halloumi cheese, sliced into 1/2-inch thick pieces

Instructions

1. 1

   In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent.

2. 2

   Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.