YOUR SOLIN GENERATED RECIPE
Lentil and Chickpea Stew with Silky Spinach and Grilled Halloumi
Lentils and chickpeas simmered in a spiced tomato broth with wilted spinach and topped with salty, golden-brown grilled halloumi.
INGREDIENTS
0.25 cup Dry Red Lentils
0.5 cup Canned Chickpeas
3 ounces Light Halloumi Cheese
3 cups Fresh Spinach
0.8 cup Vegetable Broth
0.6 tablespoon Tomato Paste
1 clove Garlic
1 teaspoon Ground Cumin
0.5 teaspoon Ground Turmeric
PREPARATION
Rinse the red lentils thoroughly under cold water until the water runs clear.
In a medium saucepan, combine the rinsed lentils, vegetable broth, and tomato paste.
Bring the mixture to a boil, then reduce heat to low and simmer for 10 to 12 minutes until the lentils are tender and have absorbed most of the liquid.
Stir in the chickpeas, minced garlic, ground cumin, and turmeric, and continue to cook for another 5 minutes to allow the flavors to meld.
Add the fresh spinach to the pot in handfuls, stirring gently until the leaves are silky and completely wilted.
While the stew finishes, slice the halloumi into thick pieces and sear them in a dry non-stick skillet over medium-high heat for 2 minutes per side until charred and golden.
Transfer the lentil and chickpea stew to a bowl and top with the warm grilled halloumi slices before serving.