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, finished with a dollop of Greek yogurt and topped with salty, golden-brown grilled halloumi.

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NUTRITION

545kcal
Protein
42.3g
Fat
15.8g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

0.4 cup Dry Red Lentils

2.1 oz Halloumi Cheese, sliced

2 cups Fresh Spinach

0.25 cup Non-fat Greek Yogurt

0.5 medium Yellow Onion, diced

2 cloves Garlic, minced

1 cup Vegetable Broth

1/2 tsp Ground Turmeric

1/2 tsp Ground Cumin

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PREPARATION

  • 1

    Sauté the diced onion and minced garlic in a large pot with a splash of vegetable broth over medium heat until the onions are translucent and fragrant.

  • 2

    Rinse the red lentils thoroughly and add them to the pot along with the remaining vegetable broth, turmeric, and cumin.

  • 3

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

  • 4

    While the lentils simmer, heat a non-stick skillet over medium-high heat and sear the halloumi slices for 2 to 3 minutes per side until they develop a golden-brown crust.

  • 5

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

  • 6

    Remove the pot from the heat and stir in the non-fat Greek yogurt to create a creamy consistency.

  • 7

    Ladle 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 spinach simmered in a turmeric-spiced broth, finished with a dollop of Greek yogurt and topped with salty, golden-brown grilled halloumi.

NUTRITION

545kcal
Protein
42.3g
Fat
15.8g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

0.4 cup Dry Red Lentils

2.1 oz Halloumi Cheese, sliced

2 cups Fresh Spinach

0.25 cup Non-fat Greek Yogurt

0.5 medium Yellow Onion, diced

2 cloves Garlic, minced

1 cup Vegetable Broth

1/2 tsp Ground Turmeric

1/2 tsp Ground Cumin

PREPARATION

  • 1

    Sauté the diced onion and minced garlic in a large pot with a splash of vegetable broth over medium heat until the onions are translucent and fragrant.

  • 2

    Rinse the red lentils thoroughly and add them to the pot along with the remaining vegetable broth, turmeric, and cumin.

  • 3

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

  • 4

    While the lentils simmer, heat a non-stick skillet over medium-high heat and sear the halloumi slices for 2 to 3 minutes per side until they develop a golden-brown crust.

  • 5

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

  • 6

    Remove the pot from the heat and stir in the non-fat Greek yogurt to create a creamy consistency.

  • 7

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