YOUR SOLIN GENERATED RECIPE
Silky Lentil and Vegetable Stew with Grilled Halloumi
Red lentils, carrots, and spinach simmered into a creamy stew, topped with golden-seared halloumi and a dollop of cool yogurt for a savory, toasted finish.
INGREDIENTS
65 grams Red Lentils
40 grams Halloumi Cheese
130 grams Nonfat Greek Yogurt
1 cup Vegetable Broth
1 cup Fresh Spinach
50 grams Carrots
1 clove Garlic
PREPARATION
Rinse the red lentils under cold water until the water runs clear and set aside.
Finely dice the carrots and mince the garlic clove.
In a medium pot, sauté the carrots and garlic with a splash of the vegetable broth over medium heat until the vegetables are slightly softened.
Add the rinsed lentils and the remaining vegetable broth to the pot and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 18-20 minutes until the lentils are soft and the stew reaches a thick, silky consistency.
While the stew simmers, slice the halloumi into thick pieces and sear in a dry non-stick skillet over medium-high heat until both sides are golden-brown and crisp.
Once the lentils are fully cooked, stir the fresh spinach into the hot stew until just wilted.
Ladle the stew into a bowl and top with the nonfat Greek yogurt and the warm grilled halloumi slices.