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In a large pan, heat the olive oil over medium heat and fry the onion for 5-6 minutes until it softens.
Add the peppers and then the mushrooms. Stir in the chopped garlic and ginger and cook for another 5 minutes until everything starts to caramelize a bit.
Mix in the halloumi and fry it together with the vegetables for another 5-6 minutes. Add all the spices and give it a good stir. Cook for 1 minute and then add the tomato paste, chopped tomatoes, lentils and stock.
Cook with a lid on for 25-30 minutes until the lentils are done to your liking and the sauce has thickened.
Serve with basmati rice, chapati, or naan bread.