Silky Lentil and Spinach Curry with Grilled Halloumi

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Lentil and Spinach Curry with Grilled Halloumi

YOUR SOLIN GENERATED RECIPE

Silky Lentil and Spinach Curry with Grilled Halloumi

Red lentils simmered with ginger and turmeric until creamy, folded with fresh baby spinach and topped with salty, golden seared halloumi.

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NUTRITION

481kcal
Protein
36.9g
Fat
12.8g
Carbs
56.8g

SERVINGS

1 serving

INGREDIENTS

77g Red Lentils

40g Halloumi Cheese

100g Baby Spinach

1/4 cup Fat-Free Greek Yogurt

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

1/2 cup Low-Sodium Vegetable Broth

1/2 tsp Ground Turmeric

1/2 tsp Ground Cumin

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water until the water runs clear.

  • 2

    In a medium saucepan, combine the rinsed lentils, minced garlic, grated ginger, turmeric, and cumin.

  • 3

    Add the vegetable broth and an additional half cup of water to the pan.

  • 4

    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes until the lentils are soft and creamy.

  • 5

    While the lentils simmer, slice the halloumi into thick rectangles.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the halloumi for about 2 minutes per side until it develops a golden-brown crust.

  • 7

    Once the lentils have reached a porridge-like consistency, stir in the baby spinach until it is completely wilted.

  • 8

    Remove the lentil mixture from the heat and stir in the Greek yogurt to add silkiness and extra protein.

  • 9

    Pour the lentil curry into a bowl and top with the warm, grilled halloumi slices.

Silky Lentil and Spinach Curry with Grilled Halloumi

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Lentil and Spinach Curry with Grilled Halloumi

YOUR SOLIN GENERATED RECIPE

Silky Lentil and Spinach Curry with Grilled Halloumi

Red lentils simmered with ginger and turmeric until creamy, folded with fresh baby spinach and topped with salty, golden seared halloumi.

NUTRITION

481kcal
Protein
36.9g
Fat
12.8g
Carbs
56.8g

SERVINGS

1 serving

INGREDIENTS

77g Red Lentils

40g Halloumi Cheese

100g Baby Spinach

1/4 cup Fat-Free Greek Yogurt

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

1/2 cup Low-Sodium Vegetable Broth

1/2 tsp Ground Turmeric

1/2 tsp Ground Cumin

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water until the water runs clear.

  • 2

    In a medium saucepan, combine the rinsed lentils, minced garlic, grated ginger, turmeric, and cumin.

  • 3

    Add the vegetable broth and an additional half cup of water to the pan.

  • 4

    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes until the lentils are soft and creamy.

  • 5

    While the lentils simmer, slice the halloumi into thick rectangles.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the halloumi for about 2 minutes per side until it develops a golden-brown crust.

  • 7

    Once the lentils have reached a porridge-like consistency, stir in the baby spinach until it is completely wilted.

  • 8

    Remove the lentil mixture from the heat and stir in the Greek yogurt to add silkiness and extra protein.

  • 9

    Pour the lentil curry into a bowl and top with the warm, grilled halloumi slices.