YOUR SOLIN GENERATED RECIPE
Creamy Lentil Stew with Spinach and Grilled Halloumi
Red lentils and spinach simmered into a thick stew and swirled with Greek yogurt, finished with slices of salty, golden-brown grilled halloumi.
INGREDIENTS
0.3 cup Dry Red Lentils
1.9 ounces Halloumi Cheese
0.5 cup Non-fat Greek Yogurt
2 cups Fresh Baby Spinach
1 cup Low-Sodium Vegetable Broth
1 clove Garlic, minced
1 teaspoon Ground Cumin
PREPARATION
Rinse the red lentils thoroughly under cold water until the water runs clear.
In a medium pot, sauté the minced garlic and ground cumin with a splash of vegetable broth over medium heat for one minute until fragrant.
Add the rinsed lentils and the remaining vegetable broth to the pot.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the lentils are tender and have absorbed most of the liquid.
While the lentils cook, slice the halloumi and sear the pieces in a dry non-stick skillet over medium-high heat until each side is golden-brown and slightly softened.
Once the lentils are cooked, stir in the fresh baby spinach and cook for 1-2 minutes until completely wilted.
Remove the pot from the heat and stir in the non-fat Greek yogurt until the stew is creamy and well combined.
Portion the stew into a bowl and top with the warm grilled halloumi slices.