Name: Silky Lentil and Vegetable Stew with Seared Halloumi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/3 cup Dry Red Lentils; 1.5 ounces Halloumi Cheese, sliced; 1 cup Fresh Spinach; 1/2 cup Chopped Carrots; 1/3 cup Diced Yellow Onion; 1 teaspoon Extra Virgin Olive Oil; 1.5 cups Low-Sodium Vegetable Broth

Silky Lentil and Vegetable Stew with Seared Halloumi

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Silky Lentil and Vegetable Stew with Seared Halloumi

Red lentils simmered with carrots and spinach until creamy, topped with pan-seared slices of salty, golden halloumi.

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NUTRITION

Protein

27g

Fat

15.8g

Carbs

52.8g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Dry Red Lentils

1.5 ounces Halloumi Cheese, sliced

1 cup Fresh Spinach

1/2 cup Chopped Carrots

1/3 cup Diced Yellow Onion

1 teaspoon Extra Virgin Olive Oil

1.5 cups Low-Sodium Vegetable Broth

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PREPARATION

1
Heat half of the olive oil in a medium pot over medium heat and sauté the diced onion and carrots until the onion is translucent.
2
Rinse the red lentils thoroughly under cold water and add them to the pot.
3
Pour in the vegetable broth and bring the mixture to a gentle boil.
4
Reduce the heat to low, cover, and simmer for 15 to 20 minutes until the lentils have broken down into a silky consistency.
5
While the stew simmers, heat the remaining olive oil in a small non-stick skillet over medium-high heat.
6
Place the halloumi slices in the skillet and sear for 1-2 minutes per side until they develop a golden-brown crust.
7
Stir the fresh spinach into the lentil stew until just wilted and season with a pinch of black pepper.
8
Ladle the stew into a bowl and top with the warm, seared halloumi slices.