Creamy 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.

Creamy Lentil and Chickpea Stew with Spinach and Grilled Halloumi

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Spinach and Grilled Halloumi

A hearty stew of simmered red lentils and chickpeas with wilted spinach, topped with golden slices of pan-seared, salty halloumi.

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NUTRITION

523kcal
Protein
35.5g
Fat
19.2g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Halloumi Cheese

1/4 cup Dry Red Lentils

0.4 cup Canned Chickpeas

2 cups Fresh Spinach

1/4 cup Non-fat Greek Yogurt

1 tsp Olive Oil

1/4 cup Diced Yellow Onion

0.8 cup Vegetable Broth

1/2 tsp Turmeric

1/2 tsp Cumin

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

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PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat and sauté the diced onion, minced garlic, and grated ginger until softened and fragrant.

  • 2

    Stir in the dry red lentils, turmeric, and cumin, coating the lentils in the spices for about one minute.

  • 3

    Pour in the vegetable broth and bring the mixture to a boil.

  • 4

    Reduce heat to low, cover, and simmer for 15 minutes or until the lentils have softened and started to break down.

  • 5

    Stir in the chickpeas and fresh spinach, cooking for an additional 2-3 minutes until the spinach is fully wilted.

  • 6

    Remove the pot from the heat and stir in the Greek yogurt until the stew is creamy and well combined.

  • 7

    While the stew rests, heat a non-stick skillet over medium-high heat and sear the halloumi slices for 2 minutes per side until they are golden-brown and crisp.

  • 8

    Ladle the stew into a bowl and top with the grilled halloumi slices.

Creamy 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.

Creamy Lentil and Chickpea Stew with Spinach and Grilled Halloumi

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Chickpea Stew with Spinach and Grilled Halloumi

A hearty stew of simmered red lentils and chickpeas with wilted spinach, topped with golden slices of pan-seared, salty halloumi.

NUTRITION

523kcal
Protein
35.5g
Fat
19.2g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Halloumi Cheese

1/4 cup Dry Red Lentils

0.4 cup Canned Chickpeas

2 cups Fresh Spinach

1/4 cup Non-fat Greek Yogurt

1 tsp Olive Oil

1/4 cup Diced Yellow Onion

0.8 cup Vegetable Broth

1/2 tsp Turmeric

1/2 tsp Cumin

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat and sauté the diced onion, minced garlic, and grated ginger until softened and fragrant.

  • 2

    Stir in the dry red lentils, turmeric, and cumin, coating the lentils in the spices for about one minute.

  • 3

    Pour in the vegetable broth and bring the mixture to a boil.

  • 4

    Reduce heat to low, cover, and simmer for 15 minutes or until the lentils have softened and started to break down.

  • 5

    Stir in the chickpeas and fresh spinach, cooking for an additional 2-3 minutes until the spinach is fully wilted.

  • 6

    Remove the pot from the heat and stir in the Greek yogurt until the stew is creamy and well combined.

  • 7

    While the stew rests, heat a non-stick skillet over medium-high heat and sear the halloumi slices for 2 minutes per side until they are golden-brown and crisp.

  • 8

    Ladle the stew into a bowl and top with the grilled halloumi slices.