YOUR SOLIN GENERATED RECIPE
Lentil and Chickpea Stew with Wilted Spinach and Grilled Halloumi and Egg White Boost
A hearty vegetarian stew featuring tender lentils and creamy chickpeas simmered with aromatic spices, wilted baby spinach for a burst of color and freshness, and perfectly grilled halloumi paired with a protein-rich boost of egg whites for an extra lift. Enjoy a comforting bowl that marries rustic flavors with gourmet accents.
INGREDIENTS
3/4 cup cooked lentils (~150g)
1/3 cup cooked chickpeas (~50g)
2 cups baby spinach (~60g)
2 ounces halloumi cheese (grilled)
3 large egg whites
2 cloves garlic
1/2 cup diced tomatoes
1/4 medium onion
2 teaspoons olive oil
1 teaspoon mixed spices (cumin, paprika, salt, pepper)
PREPARATION
Heat 1 teaspoon olive oil in a medium saucepan over medium heat. Add chopped onion and minced garlic; sauté until softened and aromatic.
Stir in diced tomatoes and mixed spices, letting the flavors meld for about 2 minutes.
Add the cooked lentils and chickpeas to the pot. Pour in a splash of water if the mixture seems too thick. Let simmer for 5 minutes to allow the flavors to blend.
Fold in the baby spinach and simmer for an additional 2 minutes until the spinach is just wilted.
Meanwhile, preheat a grill pan over medium heat. Brush the halloumi slices with the remaining olive oil and grill for about 2-3 minutes per side until they develop a nice golden crust.
In a small non-stick pan, lightly scramble the egg whites until just set, ensuring they remain fluffy.
To serve, ladle the hearty stew into a bowl, top with the grilled halloumi, and add the scrambled egg whites on the side or gently folded into the stew.
Enjoy this warming, protein-packed vegetarian dinner that balances hearty legumes with fresh greens and savory grilled cheese accents.