Solo: Bacon Skillet

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Solo: Bacon Skillet

Lentils and stir-fried veggies topped with crispy, golden bacon bits.

Ingredients to serve 1

  • ¼ cup x brown lentils – rinse
  • 1 cup x boiling water (for the lentils)
  • ¼ x red onion – peel & chop finely
  • 10g x ginger – peel & chop finely
  • 1 stick x celery – slice thinly (½ cm)
  • ¼ x bay leaf
  • ¼ tsp x garam masala
  • ½ tbsp x cranberries
  • 25g x Swiss chard – discard stalks, slice ribbons (1cm)
  • 25g x red spinach – discard stalks, slice ribbons (1cm)
  • 75g x bacon bits
  • butter (from your pantry)
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Lentils: Place a pot on medium-high heat and add boiling water (see quantity above, no salt). Add the lentils and boil gently for 15-20 minutes until tender. Drain and season with a little salt.

Step 3

Veggies: Place a pan on medium-high heat with a drizzle of olive oil and a knob of butter. When the butter has melted, add the red onion, ginger, celery, bay leaf, garam masala and cranberries and sauté for 5 minutes until fragrant. Add the Swiss chard and red spinach and wilt for 30 seconds. Season with salt and pepper.

Step 4

Bacon: Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the bacon and fry for 7-9 minutes until brown and crispy.

Step 5

Serve by mixing the lentils through the veggies and top with the crispy bacon bits.