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 Red Lentils; 2.1 ounces Halloumi Cheese; 0.5 cup Non-fat Greek Yogurt; 2 cups Fresh Spinach; 0.25 cup Diced Onion; 0.5 cup Vegetable Broth; 1 clove Garlic; 0.5 teaspoon Turmeric

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

Red lentils and fresh spinach simmered in a fragrant turmeric broth, topped with thick slices of salty, golden-brown grilled halloumi.

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NUTRITION

Protein

42.6g

Fat

16.4g

Carbs

50.5g

SERVINGS

1 serving

INGREDIENTS

0.3 cup Red Lentils

2.1 ounces Halloumi Cheese

0.5 cup Non-fat Greek Yogurt

2 cups Fresh Spinach

0.25 cup Diced Onion

0.5 cup Vegetable Broth

1 clove Garlic

0.5 teaspoon Turmeric

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PREPARATION

1
Sauté the diced onion and minced garlic in a pot with a splash of vegetable broth over medium heat until translucent.
2
Add the red lentils and ground turmeric to the pot, stirring for one minute to toast the spices.
3
Pour in the remaining vegetable broth and bring to a light boil, then reduce heat and simmer for 15 minutes until the lentils are tender and creamy.
4
While the lentils simmer, slice the halloumi and sear in a non-stick skillet over medium-high heat until each side is golden-brown.
5
Stir the fresh spinach into the lentil mixture until just wilted, then remove the pot from the heat.
6
Gently fold in the non-fat Greek yogurt to create a rich, creamy texture and season with a pinch of black pepper.
7
Divide the lentil stew into a bowl and top with the warm grilled halloumi slices before serving.