Creamy Lentil and Spinach Stew with Seared 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 Seared Halloumi

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stew with Seared Halloumi

Simmered red lentils and spinach seasoned with warm spices, topped with golden seared halloumi for a salty, satisfying crunch.

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NUTRITION

572kcal
Protein
39.6g
Fat
21.8g
Carbs
57.8g

SERVINGS

1 serving

INGREDIENTS

75g Red Lentils

65g Halloumi Cheese

60g Fresh Spinach

30g Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

50g Yellow Onion, diced

1 clove Garlic, minced

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PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear.

  • 2

    Heat half of the olive oil in a medium pot over medium heat and sauté the diced onion and minced garlic until translucent.

  • 3

    Add the lentils and 1.5 cups of water or vegetable broth to the pot, bring to a boil, then reduce heat and simmer for 15-20 minutes until lentils are tender and creamy.

  • 4

    While the lentils cook, slice the halloumi into thick pieces.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the halloumi for 2 minutes per side until a golden crust forms.

  • 6

    Stir the fresh spinach into the hot lentil mixture until wilted, then remove from heat and fold in the Greek yogurt for extra creaminess.

  • 7

    Season the stew with a pinch of salt and black pepper to taste.

  • 8

    Bowl the lentil stew and top with the warm, seared halloumi slices before serving.

Creamy Lentil and Spinach Stew with Seared 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 Seared Halloumi

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stew with Seared Halloumi

Simmered red lentils and spinach seasoned with warm spices, topped with golden seared halloumi for a salty, satisfying crunch.

NUTRITION

572kcal
Protein
39.6g
Fat
21.8g
Carbs
57.8g

SERVINGS

1 serving

INGREDIENTS

75g Red Lentils

65g Halloumi Cheese

60g Fresh Spinach

30g Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

50g Yellow Onion, diced

1 clove Garlic, minced

PREPARATION

  • 1

    Rinse the red lentils under cold water until the water runs clear.

  • 2

    Heat half of the olive oil in a medium pot over medium heat and sauté the diced onion and minced garlic until translucent.

  • 3

    Add the lentils and 1.5 cups of water or vegetable broth to the pot, bring to a boil, then reduce heat and simmer for 15-20 minutes until lentils are tender and creamy.

  • 4

    While the lentils cook, slice the halloumi into thick pieces.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the halloumi for 2 minutes per side until a golden crust forms.

  • 6

    Stir the fresh spinach into the hot lentil mixture until wilted, then remove from heat and fold in the Greek yogurt for extra creaminess.

  • 7

    Season the stew with a pinch of salt and black pepper to taste.

  • 8

    Bowl the lentil stew and top with the warm, seared halloumi slices before serving.