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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Ingredients

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

Preparation

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! ?

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