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.

Lentil and Chickpea Stew with Spinach and Grilled Halloumi

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Spinach and Grilled Halloumi

A protein-packed red lentil and chickpea stew simmered in savory broth and finished with fresh spinach and golden, salty grilled halloumi.

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NUTRITION

508kcal
Protein
39.6g
Fat
11.1g
Carbs
66.7g

SERVINGS

1 serving

INGREDIENTS

70g Dry Red Lentils

40g Canned Chickpeas

30g Halloumi Cheese

200g Fresh Spinach

15g Nutritional Yeast

200ml Vegetable Broth

1 clove Garlic

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PREPARATION

  • 1

    Mince the garlic and sauté it in a large pot with a splash of vegetable broth over medium heat until fragrant.

  • 2

    Add the dry red lentils, drained chickpeas, and the remaining vegetable broth to the pot.

  • 3

    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the lentils are tender and the liquid is mostly absorbed.

  • 4

    Stir in the nutritional yeast and the fresh spinach, cooking for 2 minutes until the spinach is completely wilted and the stew is thick.

  • 5

    While the stew finishes, slice the halloumi and sear it in a non-stick skillet over medium-high heat for 1-2 minutes per side until golden brown and crisp.

  • 6

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

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.

Lentil and Chickpea Stew with Spinach and Grilled Halloumi

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Spinach and Grilled Halloumi

A protein-packed red lentil and chickpea stew simmered in savory broth and finished with fresh spinach and golden, salty grilled halloumi.

NUTRITION

508kcal
Protein
39.6g
Fat
11.1g
Carbs
66.7g

SERVINGS

1 serving

INGREDIENTS

70g Dry Red Lentils

40g Canned Chickpeas

30g Halloumi Cheese

200g Fresh Spinach

15g Nutritional Yeast

200ml Vegetable Broth

1 clove Garlic

PREPARATION

  • 1

    Mince the garlic and sauté it in a large pot with a splash of vegetable broth over medium heat until fragrant.

  • 2

    Add the dry red lentils, drained chickpeas, and the remaining vegetable broth to the pot.

  • 3

    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the lentils are tender and the liquid is mostly absorbed.

  • 4

    Stir in the nutritional yeast and the fresh spinach, cooking for 2 minutes until the spinach is completely wilted and the stew is thick.

  • 5

    While the stew finishes, slice the halloumi and sear it in a non-stick skillet over medium-high heat for 1-2 minutes per side until golden brown and crisp.

  • 6

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