I sea lentils

Delicious and nutritious, this lentils & seaweed bacon recipe is satisfyingly vegetarian. The combination of a lentil base, creamy eggplant, fresh goat cheese and crunchy seaweed bacon is filling, satisfying, and healthy. Enjoy!

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  • 5 pieces of I sea bacon
  • 1/2 eggplant
  • 50g goat cheese
  • 75g mixed salad
  • 100g lentils
  • 50g quinoa
  • 1 red onion
  • 2 tbsp balsamic vinegar
  • A handful of flat-leaf parsley
  • Olive oil
  • Salt and pepper 


  • Tear the seaweed bacon leaves in smaller pieces. 
  • Next, heat a generous layer of olive oil in a pan. Put a few bacon leaves in the hot oil (make sure that the bacon leaves don't touch the bottom of the pan). 
  • Grill the eggplant. 
  • While the eggplant grills, slice the goat cheese.
  • Simmer the onion in 1 tablespoon of balsamic vinegar. 
  • Stir-fry the lentils with the onion.
  • Cook the quinoa and add both salt and pepper. 
  • Finally, serve the lentil mix on a plate, add the eggplant and goat cheese and top with seaweed bacon. Enjoy! ?

You need the following product to prepare this dish:

seaweed bacon

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