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 hearty stew of red lentils and chickpeas simmered with fresh spinach, topped with slices of golden-brown grilled halloumi for a salty, toasted finish.

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NUTRITION

403kcal
Protein
32.8g
Fat
9.2g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

150g Cooked Red Lentils

50g Canned Chickpeas

55g Light Halloumi Cheese

50g Fresh Baby Spinach

120ml Vegetable Broth

1 clove Garlic

1/2 tsp Cumin

1/2 tsp Smoked Paprika

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PREPARATION

  • 1

    Heat a non-stick pot over medium heat and add a small splash of the vegetable broth to sauté the minced garlic until fragrant.

  • 2

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

  • 3

    Stir in the cumin and smoked paprika, then allow the stew to simmer for 5 to 7 minutes until the liquid has slightly reduced and thickened.

  • 4

    While the stew is simmering, heat a separate non-stick skillet over medium-high heat and sear the halloumi slices for 1 to 2 minutes per side until golden-brown.

  • 5

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

  • 6

    Ladle the hot stew into a shallow bowl and arrange the grilled halloumi slices on top before serving.

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 hearty stew of red lentils and chickpeas simmered with fresh spinach, topped with slices of golden-brown grilled halloumi for a salty, toasted finish.

NUTRITION

403kcal
Protein
32.8g
Fat
9.2g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

150g Cooked Red Lentils

50g Canned Chickpeas

55g Light Halloumi Cheese

50g Fresh Baby Spinach

120ml Vegetable Broth

1 clove Garlic

1/2 tsp Cumin

1/2 tsp Smoked Paprika

PREPARATION

  • 1

    Heat a non-stick pot over medium heat and add a small splash of the vegetable broth to sauté the minced garlic until fragrant.

  • 2

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

  • 3

    Stir in the cumin and smoked paprika, then allow the stew to simmer for 5 to 7 minutes until the liquid has slightly reduced and thickened.

  • 4

    While the stew is simmering, heat a separate non-stick skillet over medium-high heat and sear the halloumi slices for 1 to 2 minutes per side until golden-brown.

  • 5

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

  • 6

    Ladle the hot stew into a shallow bowl and arrange the grilled halloumi slices on top before serving.