Name: Lentil and Chickpea Stew with Spinach and Grilled Halloumi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.85 cups Cooked Red Lentils; 5 cups Fresh Spinach; 0.75 tbsp Canned Chickpeas; 0.35 oz Halloumi Cheese; 0.6 cup Vegetable Broth

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.

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Spinach and Grilled Halloumi

Simmered red lentils and chickpeas folded with fresh spinach and topped with salty, golden-brown slices of grilled halloumi.

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NUTRITION

Protein

40.6g

Fat

4.9g

Carbs

82.6g

SERVINGS

1 serving

INGREDIENTS

1.85 cups Cooked Red Lentils

5 cups Fresh Spinach

0.75 tbsp Canned Chickpeas

0.35 oz Halloumi Cheese

0.6 cup Vegetable Broth

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PREPARATION

1
Sauté a small amount of diced onion and garlic in a splash of vegetable broth until translucent and fragrant.
2
Stir in a pinch of ground cumin and turmeric to toast the spices for thirty seconds.
3
Add the cooked red lentils, chickpeas, and the remaining vegetable broth to the pot.
4
Simmer the mixture over medium heat for five minutes to allow the flavors to meld together.
5
Fold in the fresh spinach and stir continuously until the leaves are completely wilted into the stew.
6
Slice the halloumi very thinly and sear in a dry non-stick skillet over medium-high heat until golden-brown on both sides.
7
Ladle the warm stew into a bowl and top with the crispy grilled halloumi slices before serving.