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: 0.25 cup Red Lentils; 1.5 ounces Halloumi Cheese; 2 cups Baby Spinach; 0.25 cup Non-fat Greek Yogurt; 0.5 teaspoon Olive Oil; 2 tablespoons Onion, chopped; 1 clove Garlic, minced; 1 cup Low-Sodium Vegetable Broth

Nutrition

Per serving

392 calories

Protein: 30g; 30% of calories
Carbs: 40g; 40% of calories
Fat: 13g; 30% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Heat olive oil in a pot over medium heat and sauté the onion and garlic until translucent.
Add the red lentils and vegetable broth, then bring to a boil before reducing to a simmer for 15 minutes.
While lentils cook, heat a non-stick skillet over medium-high heat and sear the halloumi slices until golden brown on both sides.
Once lentils are tender and have absorbed most of the liquid, stir in the baby spinach until wilted.
Remove from heat and stir in the Greek yogurt for a creamy finish.
Bowl the stew and place the seared halloumi on top before serving.

Nutrition

Ingredients

Instructions

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