YOUR SOLIN GENERATED RECIPE
Creamy Lentil and Spinach Stew with Grilled Halloumi
Enjoy a hearty vegetarian stew that melds creamy red lentils with fresh spinach, tangy cherry tomatoes, and a hint of aromatic onion and garlic. Finished with perfectly grilled halloumi cheese, this dish offers a balanced harmony of textures — from the silky stew to the crisp, browned cheese — all served in a warming bowl ideal for a satisfying dinner.
INGREDIENTS
2.75 ounces Halloumi Cheese
0.67 cup Cooked Red Lentils
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes
0.25 medium Yellow Onion
1 Garlic Clove
0.5 cup Low-Sodium Vegetable Broth
PREPARATION
Preheat a grill pan or regular non-stick pan over medium heat for the halloumi.
Slice the halloumi into 1/4-inch thick pieces. Lightly brush with a small amount of olive oil (optional) and grill for 2-3 minutes on each side until golden with grill marks. Set aside.
Rinse the red lentils under cold water. In a medium saucepan over medium heat, add a drizzle of water and sauté the diced quarter onion and minced garlic until softened and fragrant.
Stir in the red lentils and pour in the low-sodium vegetable broth. Allow the lentils to simmer for about 10 minutes, stirring occasionally, until they become tender and start to break down, creating a slightly creamy base.
Mix in the fresh spinach and cherry tomatoes (halved if preferred) just a couple of minutes before turning off the heat, letting the spinach wilt softly.
Season the stew with a pinch of salt and pepper (and additional herbs if desired). Spoon the lentil and spinach stew into a bowl.
Top the stew with the grilled halloumi slices. Serve immediately and enjoy this comforting yet light dinner.