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: 0.4 cup Dry Red Lentils; 2 ounces Halloumi Cheese; 2 cups Fresh Spinach; 0.2 cup Nonfat Greek Yogurt; 1 teaspoon Olive Oil; 0.5 small Yellow Onion, diced; 2 cloves Garlic, minced

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

A hearty red lentil and spinach stew simmered in warm spices, topped with golden-brown grilled halloumi for a salty, savory finish.

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NUTRITION

Protein

37.4g

Fat

20g

Carbs

53.8g

SERVINGS

1 serving

INGREDIENTS

0.4 cup Dry Red Lentils

2 ounces Halloumi Cheese

2 cups Fresh Spinach

0.2 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

0.5 small Yellow Onion, diced

2 cloves Garlic, minced

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PREPARATION

1
Heat olive oil in a large pot over medium heat and sauté the diced onion and minced garlic until softened.
2
Stir in ground cumin, turmeric, and coriander, toasting the spices for one minute until fragrant.
3
Add the dry red lentils and 1.5 cups of water, bringing the mixture to a boil.
4
Reduce heat to low, cover, and simmer for 15-20 minutes until the lentils are tender and have absorbed most of the liquid.
5
While lentils cook, slice the halloumi and sear in a dry non-stick pan over medium-high heat until golden-brown on both sides.
6
Stir the fresh spinach into the lentil stew until wilted, then remove from heat and fold in the Greek yogurt for creaminess.
7
Divide the stew into bowls and top with the warm grilled halloumi slices.