YOUR SOLIN GENERATED RECIPE
Creamy Lentil and Spinach Stew with Grilled Halloumi
Red lentils and spinach simmered in a savory broth, finished with a dollop of Greek yogurt and topped with salty, golden-brown grilled halloumi.
INGREDIENTS
1/3 cup Red Lentils
1.75 oz Halloumi Cheese
1/2 cup Nonfat Greek Yogurt
2 cups Fresh Spinach
1/4 cup Yellow Onion
1 clove Garlic
1.5 cups Vegetable Broth
PREPARATION
Sauté the diced onion and minced garlic in a pot with a splash of vegetable broth until softened and fragrant.
Add the red lentils and the remaining vegetable broth to the pot, then bring to a boil.
Reduce the heat to low, cover, and simmer for about 15-20 minutes until the lentils are tender and have absorbed most of the liquid.
While the lentils cook, slice the halloumi and sear it in a non-stick skillet over medium-high heat until golden-brown on both sides.
Stir the fresh spinach into the cooked lentils until wilted, then fold in the Greek yogurt to create a creamy texture.
Season with a pinch of sea salt and pepper and serve the stew in a bowl topped with the warm grilled halloumi.