Lentil and Chickpea Stew with Spinach and Grilled Halloumi

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lentil and Chickpea Stew with Spinach and Grilled Halloumi

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Spinach and Grilled Halloumi

A hearty, protein-packed stew featuring tender lentils and a hint of chickpeas simmered with aromatic garlic and warm spices, finished with a bed of fresh spinach and topped with perfectly grilled halloumi. This dish delivers a comforting balance of earthy legumes and salty, crispy cheese, ideal for a satisfying high-protein vegetarian dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

524kcal
Protein
39.3g
Fat
21.1g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils

0.1 cup cooked chickpeas

3 ounces halloumi cheese

1 cup fresh spinach

1 garlic clove

1 teaspoon cumin

1 teaspoon smoked paprika

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse and drain the cooked lentils and chickpeas if using canned versions. Set aside.

  • 2

    Heat a non‐stick pot over medium heat. Add the minced garlic, cumin, and smoked paprika. If needed, use a light water or vegetable broth spray to prevent sticking.

  • 3

    Add the lentils and chickpeas to the pot and stir to coat with the spices. Allow the flavors to meld for about 2 minutes.

  • 4

    Fold in the fresh spinach and let it wilt into the stew. Adjust seasoning with salt and pepper to taste.

  • 5

    Meanwhile, preheat a grill pan over medium heat. Slice the halloumi cheese into thick slices and grill for about 2-3 minutes per side until golden and slightly crispy.

  • 6

    Spoon the warm stew into a bowl and top with the grilled halloumi. Serve immediately and enjoy the blend of hearty legumes with the savory, grilled cheese.

Lentil and Chickpea Stew with Spinach and Grilled Halloumi

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lentil and Chickpea Stew with Spinach and Grilled Halloumi

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Spinach and Grilled Halloumi

A hearty, protein-packed stew featuring tender lentils and a hint of chickpeas simmered with aromatic garlic and warm spices, finished with a bed of fresh spinach and topped with perfectly grilled halloumi. This dish delivers a comforting balance of earthy legumes and salty, crispy cheese, ideal for a satisfying high-protein vegetarian dinner.

NUTRITION

524kcal
Protein
39.3g
Fat
21.1g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils

0.1 cup cooked chickpeas

3 ounces halloumi cheese

1 cup fresh spinach

1 garlic clove

1 teaspoon cumin

1 teaspoon smoked paprika

PREPARATION

  • 1

    Rinse and drain the cooked lentils and chickpeas if using canned versions. Set aside.

  • 2

    Heat a non‐stick pot over medium heat. Add the minced garlic, cumin, and smoked paprika. If needed, use a light water or vegetable broth spray to prevent sticking.

  • 3

    Add the lentils and chickpeas to the pot and stir to coat with the spices. Allow the flavors to meld for about 2 minutes.

  • 4

    Fold in the fresh spinach and let it wilt into the stew. Adjust seasoning with salt and pepper to taste.

  • 5

    Meanwhile, preheat a grill pan over medium heat. Slice the halloumi cheese into thick slices and grill for about 2-3 minutes per side until golden and slightly crispy.

  • 6

    Spoon the warm stew into a bowl and top with the grilled halloumi. Serve immediately and enjoy the blend of hearty legumes with the savory, grilled cheese.