Name: Creamy Lentil and Spinach Stew with Grilled Halloumi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.3 cup dry Red Lentils; 1.75 ounces Halloumi Cheese, sliced; 4.5 ounces Non-fat Greek Yogurt; 2 cups Fresh Spinach; 0.3 cup diced Yellow Onion; 1 clove minced Garlic; 1 cup Low-Sodium Vegetable Broth

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.

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Spinach Stew with Grilled Halloumi

Simmered red lentils and spinach in a savory broth, finished with a swirl of cool yogurt and topped with salty, golden-brown grilled halloumi.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.7g

Fat

13.8g

Carbs

49.9g

SERVINGS

1 serving

INGREDIENTS

0.3 cup dry Red Lentils

1.75 ounces Halloumi Cheese, sliced

4.5 ounces Non-fat Greek Yogurt

2 cups Fresh Spinach

0.3 cup diced Yellow Onion

1 clove minced Garlic

1 cup Low-Sodium Vegetable Broth

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Mist a large pot with a small amount of water or broth and sauté the diced onion and minced garlic over medium heat until translucent.
2
Rinse the red lentils 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 tender and have absorbed most of the liquid.
4
While the lentils cook, heat a non-stick grill pan over medium-high heat and sear the halloumi slices for 2 minutes per side until golden-brown grill marks appear.
5
Once the lentils are cooked, stir in the fresh spinach and allow it to wilt into the stew for 1-2 minutes.
6
Remove the pot from the heat and stir in the non-fat Greek yogurt to create a creamy texture.
7
Serve the stew in a bowl topped with the warm grilled halloumi slices.