Creamy Lentil and Spinach Stew with Grilled Halloumi

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

Creamy Lentil and Spinach Stew with Grilled Halloumi

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stew with Grilled Halloumi

Red lentils simmered with aromatic spices and fresh spinach, topped with salty, pan-seared halloumi for a satisfyingly golden finish.

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NUTRITION

454kcal
Protein
34.3g
Fat
16.8g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

55g Dry Red Lentils

45g Halloumi Cheese

80g Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 cup Fresh Baby Spinach

30g Yellow Onion, diced

1 clove Garlic, minced

150ml Low Sodium Vegetable Broth

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PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.

  • 2

    Rinse the red lentils thoroughly and add them to the pot along with the vegetable broth.

  • 3

    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the lentils are soft and have absorbed most of the liquid.

  • 4

    While the lentils cook, heat a non-stick skillet over medium-high heat and sear the halloumi slices for 1-2 minutes per side until golden brown and slightly softened.

  • 5

    Once the lentils are cooked, stir in the fresh baby spinach until it wilts into the stew.

  • 6

    Remove the pot from the heat and fold in the Greek yogurt to create a creamy texture.

  • 7

    Serve the lentil stew in a bowl topped with the warm grilled halloumi slices.

Creamy Lentil and Spinach Stew with Grilled Halloumi

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

Creamy Lentil and Spinach Stew with Grilled Halloumi

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stew with Grilled Halloumi

Red lentils simmered with aromatic spices and fresh spinach, topped with salty, pan-seared halloumi for a satisfyingly golden finish.

NUTRITION

454kcal
Protein
34.3g
Fat
16.8g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

55g Dry Red Lentils

45g Halloumi Cheese

80g Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 cup Fresh Baby Spinach

30g Yellow Onion, diced

1 clove Garlic, minced

150ml Low Sodium Vegetable Broth

PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.

  • 2

    Rinse the red lentils thoroughly and add them to the pot along with the vegetable broth.

  • 3

    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the lentils are soft and have absorbed most of the liquid.

  • 4

    While the lentils cook, heat a non-stick skillet over medium-high heat and sear the halloumi slices for 1-2 minutes per side until golden brown and slightly softened.

  • 5

    Once the lentils are cooked, stir in the fresh baby spinach until it wilts into the stew.

  • 6

    Remove the pot from the heat and fold in the Greek yogurt to create a creamy texture.

  • 7

    Serve the lentil stew in a bowl topped with the warm grilled halloumi slices.