Creamy Lentil and Chickpea Stew with Spinach and Grilled Halloumi

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

Creamy Lentil and Chickpea Stew with Spinach and Grilled Halloumi

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Spinach and Grilled Halloumi

A hearty red lentil and chickpea stew simmered with wilted spinach and topped with golden, pan-seared halloumi.

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NUTRITION

510kcal
Protein
41.9g
Fat
14.2g
Carbs
55.1g

SERVINGS

1 serving

INGREDIENTS

50g Halloumi Cheese

55g Red Lentils

0.33 cup Chickpeas

0.4 cup Non-fat Greek Yogurt

2 cups Fresh Spinach

2 tablespoons Yellow Onion

0.6 cup Vegetable Broth

1 clove Garlic

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PREPARATION

  • 1

    Heat a non-stick pot and sauté diced onion and minced garlic with a tablespoon of broth until softened

  • 2

    Stir in dry red lentils, chickpeas, cumin, and turmeric, then pour in the remaining vegetable broth

  • 3

    Bring to a boil, then reduce heat and simmer for 15-20 minutes until the lentils are soft and the stew has thickened

  • 4

    Add the fresh spinach and stir until completely wilted into the mixture

  • 5

    Turn off the heat and fold in the Greek yogurt until the stew is rich and creamy

  • 6

    While the stew rests, sear the halloumi slices in a dry non-stick skillet over medium-high heat until golden brown on both sides

  • 7

    Ladle the stew into a bowl and top with the warm, grilled halloumi

Creamy Lentil and Chickpea Stew with Spinach and Grilled Halloumi

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

Creamy Lentil and Chickpea Stew with Spinach and Grilled Halloumi

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Spinach and Grilled Halloumi

A hearty red lentil and chickpea stew simmered with wilted spinach and topped with golden, pan-seared halloumi.

NUTRITION

510kcal
Protein
41.9g
Fat
14.2g
Carbs
55.1g

SERVINGS

1 serving

INGREDIENTS

50g Halloumi Cheese

55g Red Lentils

0.33 cup Chickpeas

0.4 cup Non-fat Greek Yogurt

2 cups Fresh Spinach

2 tablespoons Yellow Onion

0.6 cup Vegetable Broth

1 clove Garlic

PREPARATION

  • 1

    Heat a non-stick pot and sauté diced onion and minced garlic with a tablespoon of broth until softened

  • 2

    Stir in dry red lentils, chickpeas, cumin, and turmeric, then pour in the remaining vegetable broth

  • 3

    Bring to a boil, then reduce heat and simmer for 15-20 minutes until the lentils are soft and the stew has thickened

  • 4

    Add the fresh spinach and stir until completely wilted into the mixture

  • 5

    Turn off the heat and fold in the Greek yogurt until the stew is rich and creamy

  • 6

    While the stew rests, sear the halloumi slices in a dry non-stick skillet over medium-high heat until golden brown on both sides

  • 7

    Ladle the stew into a bowl and top with the warm, grilled halloumi