Name: Creamy Lentil and Spinach Stew with Grilled Halloumi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.27 cup Red Lentils; 1.76 oz Halloumi Cheese; 0.5 cup Non-fat Greek Yogurt; 2 cups Fresh Baby Spinach; 1 cup Low Sodium Vegetable Broth; 0.2 cup Yellow Onion; 1 clove Garlic; 0.5 tsp Olive Oil

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.

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stew with Grilled Halloumi

Red lentils and spinach simmered in a spiced broth, finished with a swirl of cool yogurt and topped with salty, golden-brown halloumi.

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NUTRITION

Protein

38.6g

Fat

16.3g

Carbs

46.8g

SERVINGS

1 serving

INGREDIENTS

0.27 cup Red Lentils

1.76 oz Halloumi Cheese

0.5 cup Non-fat Greek Yogurt

2 cups Fresh Baby Spinach

1 cup Low Sodium Vegetable Broth

0.2 cup Yellow Onion

1 clove Garlic

0.5 tsp Olive Oil

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PREPARATION

1
Heat olive oil in a medium pot over medium heat and sauté diced onion and minced garlic until translucent.
2
Add the red lentils and a pinch of cumin to the pot and stir to toast the spices for one minute.
3
Pour in the vegetable broth and bring to a boil, then reduce heat and simmer for 15-20 minutes until lentils are soft.
4
While the lentils simmer, slice the halloumi into thick pieces and sear in a dry non-stick skillet until golden-brown.
5
Stir the fresh baby spinach into the lentil stew until it is fully wilted and the mixture is thick.
6
Remove the pot from the heat and stir in the Greek yogurt until the stew is creamy and well combined.
7
Divide the stew into bowls and top with the grilled halloumi slices for a savory finishing touch.