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 fresh spinach simmered in a spiced broth with a swirl of Greek yogurt, topped with golden seared halloumi.

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NUTRITION

471kcal
Protein
38.4g
Fat
15.4g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Red Lentils

1.6 oz Halloumi Cheese

1/2 cup Nonfat Greek Yogurt

2 cups Fresh Spinach

1/2 medium Yellow Onion, diced

1 clove Garlic, minced

1/2 tsp Olive Oil

1 cup Low-Sodium Vegetable Broth

1/2 tsp Ground Turmeric

1/2 tsp Ground Cumin

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PREPARATION

  • 1

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

  • 2

    Add the red lentils, turmeric, and cumin to the pot, stirring for about one minute to lightly toast the spices.

  • 3

    Pour in the vegetable broth and bring the mixture to a boil.

  • 4

    Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes or until the lentils are tender and have absorbed most of the liquid.

  • 5

    While the lentils are simmering, slice the halloumi into thick pieces and sear them in a non-stick skillet over medium-high heat until they are golden brown on both sides.

  • 6

    Stir the fresh spinach into the cooked lentil mixture until it is completely wilted.

  • 7

    Remove the pot from the heat and gently fold in the nonfat Greek yogurt until the stew is creamy and well combined.

  • 8

    Portion the stew into a bowl and top with the warm grilled halloumi slices before serving.

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 fresh spinach simmered in a spiced broth with a swirl of Greek yogurt, topped with golden seared halloumi.

NUTRITION

471kcal
Protein
38.4g
Fat
15.4g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Red Lentils

1.6 oz Halloumi Cheese

1/2 cup Nonfat Greek Yogurt

2 cups Fresh Spinach

1/2 medium Yellow Onion, diced

1 clove Garlic, minced

1/2 tsp Olive Oil

1 cup Low-Sodium Vegetable Broth

1/2 tsp Ground Turmeric

1/2 tsp Ground Cumin

PREPARATION

  • 1

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

  • 2

    Add the red lentils, turmeric, and cumin to the pot, stirring for about one minute to lightly toast the spices.

  • 3

    Pour in the vegetable broth and bring the mixture to a boil.

  • 4

    Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes or until the lentils are tender and have absorbed most of the liquid.

  • 5

    While the lentils are simmering, slice the halloumi into thick pieces and sear them in a non-stick skillet over medium-high heat until they are golden brown on both sides.

  • 6

    Stir the fresh spinach into the cooked lentil mixture until it is completely wilted.

  • 7

    Remove the pot from the heat and gently fold in the nonfat Greek yogurt until the stew is creamy and well combined.

  • 8

    Portion the stew into a bowl and top with the warm grilled halloumi slices before serving.