Creamy Lentil and Spinach Stew with Grilled Halloumi

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

Creamy Lentil and Spinach Stew with Grilled Halloumi

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stew with Grilled Halloumi

Enjoy a hearty, vegetarian, and gluten-free stew featuring tender red lentils simmered with fresh tomatoes, onions, garlic, and spinach in a light vegetable broth. Finished with a topping of beautifully grilled, golden halloumi, this dish delivers a satisfying blend of creaminess and a touch of savory indulgence without sacrificing nutritional balance.

Try 7 days free, then $12.99 / mo.

NUTRITION

445kcal
Protein
32.2g
Fat
17.8g
Carbs
52.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

3 ounces halloumi cheese (85g)

2 cups fresh spinach

1 medium tomato

1/4 medium onion

1 garlic clove

1/2 cup vegetable broth

1 teaspoon olive oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the red lentils and cook them according to package instructions if not already cooked.

  • 2

    Heat the olive oil in a medium saucepan over medium heat. Add the finely chopped quarter onion and minced garlic, and sauté until softened and fragrant.

  • 3

    Dice the tomato and add it to the saucepan, cooking for an additional 2 minutes until the tomato begins to soften.

  • 4

    Pour in the vegetable broth and add the cooked lentils. Allow the mixture to simmer for about 5 minutes to meld the flavors.

  • 5

    Stir in the fresh spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste if desired.

  • 6

    Meanwhile, preheat a grill pan over medium heat.

  • 7

    Slice the halloumi into 1/4-inch thick pieces and grill each side for 2-3 minutes until golden with distinct grill marks.

  • 8

    Ladle the warm lentil and spinach stew into a bowl and top with the grilled halloumi slices.

  • 9

    Serve immediately, enjoying the creamy texture of the stew paired with the savory, grilled halloumi.

Creamy Lentil and Spinach Stew with Grilled Halloumi

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

Creamy Lentil and Spinach Stew with Grilled Halloumi

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stew with Grilled Halloumi

Enjoy a hearty, vegetarian, and gluten-free stew featuring tender red lentils simmered with fresh tomatoes, onions, garlic, and spinach in a light vegetable broth. Finished with a topping of beautifully grilled, golden halloumi, this dish delivers a satisfying blend of creaminess and a touch of savory indulgence without sacrificing nutritional balance.

NUTRITION

445kcal
Protein
32.2g
Fat
17.8g
Carbs
52.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils (198g)

3 ounces halloumi cheese (85g)

2 cups fresh spinach

1 medium tomato

1/4 medium onion

1 garlic clove

1/2 cup vegetable broth

1 teaspoon olive oil

PREPARATION

  • 1

    Rinse the red lentils and cook them according to package instructions if not already cooked.

  • 2

    Heat the olive oil in a medium saucepan over medium heat. Add the finely chopped quarter onion and minced garlic, and sauté until softened and fragrant.

  • 3

    Dice the tomato and add it to the saucepan, cooking for an additional 2 minutes until the tomato begins to soften.

  • 4

    Pour in the vegetable broth and add the cooked lentils. Allow the mixture to simmer for about 5 minutes to meld the flavors.

  • 5

    Stir in the fresh spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste if desired.

  • 6

    Meanwhile, preheat a grill pan over medium heat.

  • 7

    Slice the halloumi into 1/4-inch thick pieces and grill each side for 2-3 minutes until golden with distinct grill marks.

  • 8

    Ladle the warm lentil and spinach stew into a bowl and top with the grilled halloumi slices.

  • 9

    Serve immediately, enjoying the creamy texture of the stew paired with the savory, grilled halloumi.