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.

Creamy Lentil and Spinach Stew with Grilled Halloumi

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stew with Grilled Halloumi

Red lentils and spinach simmered in a turmeric-spiced broth, topped with thick slices of golden grilled halloumi.

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NUTRITION

488kcal
Protein
42g
Fat
17.5g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

1/4 cup dry Red Lentils

2.3 ounces Halloumi Cheese

1/2 cup Non-fat Greek Yogurt

2 cups Fresh Spinach

1 cup Low-Sodium Vegetable Broth

1/2 tsp Turmeric

1/2 tsp Cumin

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PREPARATION

  • 1

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

  • 2

    In a medium saucepan, combine the lentils, vegetable broth, turmeric, and cumin.

  • 3

    Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes until the lentils are tender and creamy.

  • 4

    While the lentils cook, slice the halloumi into thick slabs and grill them in a non-stick skillet over medium-high heat for 2-3 minutes per side until golden brown.

  • 5

    Once the lentils are cooked, stir in the fresh spinach until it is completely wilted.

  • 6

    Remove the pot from the heat and fold in the Greek yogurt until the stew is smooth and creamy.

  • 7

    Bowl the lentil stew and top with the warm grilled halloumi slices to serve.

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.

Creamy Lentil and Spinach Stew with Grilled Halloumi

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stew with Grilled Halloumi

Red lentils and spinach simmered in a turmeric-spiced broth, topped with thick slices of golden grilled halloumi.

NUTRITION

488kcal
Protein
42g
Fat
17.5g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

1/4 cup dry Red Lentils

2.3 ounces Halloumi Cheese

1/2 cup Non-fat Greek Yogurt

2 cups Fresh Spinach

1 cup Low-Sodium Vegetable Broth

1/2 tsp Turmeric

1/2 tsp Cumin

PREPARATION

  • 1

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

  • 2

    In a medium saucepan, combine the lentils, vegetable broth, turmeric, and cumin.

  • 3

    Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes until the lentils are tender and creamy.

  • 4

    While the lentils cook, slice the halloumi into thick slabs and grill them in a non-stick skillet over medium-high heat for 2-3 minutes per side until golden brown.

  • 5

    Once the lentils are cooked, stir in the fresh spinach until it is completely wilted.

  • 6

    Remove the pot from the heat and fold in the Greek yogurt until the stew is smooth and creamy.

  • 7

    Bowl the lentil stew and top with the warm grilled halloumi slices to serve.