Creamy Lentil and Spinach Skillet with Seared Halloumi

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

Creamy Lentil and Spinach Skillet with Seared Halloumi

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Skillet with Seared Halloumi

Enjoy a hearty and vibrant vegetarian dinner featuring a velvety lentil and spinach base infused with aromatic garlic, red onion, and diced tomatoes, crowned with perfectly seared halloumi slices. This comforting skillet delivers a delightful blend of creamy textures and savory flavors that warm you from the inside out.

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NUTRITION

583kcal
Protein
39.7g
Fat
24.9g
Carbs
54.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Green Lentils (198g)

85g Halloumi Cheese

2 cups Fresh Baby Spinach (60g)

1/2 cup Diced Tomatoes (120g)

1/4 medium Red Onion (30g)

1 clove Garlic

1/2 tsp Olive Oil

1/4 cup Vegetable Broth (60g)

1 tsp Smoked Paprika

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    If your lentils aren’t pre-cooked, prepare them according to package instructions until tender.

  • 2

    Thinly slice the halloumi cheese into 1/4-inch thick rounds.

  • 3

    Heat 1/2 tsp olive oil in a medium skillet over medium heat. Add the quartered red onion and minced garlic; sauté until the onion softens and becomes translucent.

  • 4

    Stir in the diced tomatoes and smoked paprika. Let the mixture simmer for about 2 minutes to meld the flavors.

  • 5

    Add the cooked lentils and vegetable broth to the skillet. Allow the mixture to warm and thicken slightly, about 3 minutes. Then toss in the baby spinach and cook until just wilted. Season with salt and pepper to taste.

  • 6

    In a separate non-stick pan over medium-high heat, lightly sear the halloumi slices for 2 minutes per side until golden and crispy on the outside.

  • 7

    To serve, spoon the creamy lentil and spinach mixture onto a plate and arrange the seared halloumi on top. Enjoy your nutritious and satisfying dinner!

Creamy Lentil and Spinach Skillet with Seared Halloumi

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

Creamy Lentil and Spinach Skillet with Seared Halloumi

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Skillet with Seared Halloumi

Enjoy a hearty and vibrant vegetarian dinner featuring a velvety lentil and spinach base infused with aromatic garlic, red onion, and diced tomatoes, crowned with perfectly seared halloumi slices. This comforting skillet delivers a delightful blend of creamy textures and savory flavors that warm you from the inside out.

NUTRITION

583kcal
Protein
39.7g
Fat
24.9g
Carbs
54.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Green Lentils (198g)

85g Halloumi Cheese

2 cups Fresh Baby Spinach (60g)

1/2 cup Diced Tomatoes (120g)

1/4 medium Red Onion (30g)

1 clove Garlic

1/2 tsp Olive Oil

1/4 cup Vegetable Broth (60g)

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    If your lentils aren’t pre-cooked, prepare them according to package instructions until tender.

  • 2

    Thinly slice the halloumi cheese into 1/4-inch thick rounds.

  • 3

    Heat 1/2 tsp olive oil in a medium skillet over medium heat. Add the quartered red onion and minced garlic; sauté until the onion softens and becomes translucent.

  • 4

    Stir in the diced tomatoes and smoked paprika. Let the mixture simmer for about 2 minutes to meld the flavors.

  • 5

    Add the cooked lentils and vegetable broth to the skillet. Allow the mixture to warm and thicken slightly, about 3 minutes. Then toss in the baby spinach and cook until just wilted. Season with salt and pepper to taste.

  • 6

    In a separate non-stick pan over medium-high heat, lightly sear the halloumi slices for 2 minutes per side until golden and crispy on the outside.

  • 7

    To serve, spoon the creamy lentil and spinach mixture onto a plate and arrange the seared halloumi on top. Enjoy your nutritious and satisfying dinner!