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Start by cooking the lentils. In a medium saucepan, combine the lentils and vegetable broth (or water). Bring it to a boil, then reduce heat to a simmer. Cook for about 20-25 minutes or until the lentils are tender but still hold their shape. Drain any excess liquid if necessary.
While the lentils are cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5-7 minutes until it becomes translucent.
Add the minced garlic, ground cumin, and smoked paprika to the skillet, stirring frequently for about 1-2 minutes until fragrant.
Once the lentils are cooked, mix them into the skillet with the onion mixture. Add the lemon juice, lemon zest, and season with salt and black pepper to taste. Stir well to combine and let it cook together for about 5 minutes, allowing the flavors to meld.
In another skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the halloumi slices and cook for about 2-3 minutes on each side until golden brown and crispy.
To serve, place a generous portion of the lemony lentils on each plate, top with the crispy halloumi slices, and garnish with chopped fresh parsley or cilantro.