Rinse the lentils in several changes of water until the water runs clear.
Place in a saucepan and add 1 litre water and 1tsp turmeric.
Bring to the boil and set the heat to medium.
Cook for 10 min or until the lentils are mushy when rubbed between the finger and thumb.
In the meantime heat the oil in a pan (a wok is best).
Add the halloumi pieces and cook on high.
Heat for a minute then stir gently until the pieces are brown and crusty on all sides.
Add the crushed garlic and stir for 1 minute but do not brown.
Remove from the heat
When the lentils are soft add the lemon zest and halloumi pieces and stir.
Serve with lightly toasted naan bread pieces .
Offer lemon juice and/or lemon segments.
If liked, the lemon segments can be cooked with the lentils