Solo: Bacon Lentil Skillet

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Solo: Bacon Lentil Skillet

Smoked paprika, cumin & thyme infused veggies with quinoa & lentils topped with crispy bacon.

Ingredients to serve 1

  • 2 tbsp x quinoa
  • ¼ cup x brown lentils
  • ¼ x onion – peel & chop finely
  • ½ stick x celery – slice thinly
  • 1 tsp x Caroline Spice Mix
  • 1 x tomato – dice (½ cm)
  • ½ tsp x chicken stock fonds
  • ½ x courgette – trim ends & dice (½ cm)
  • ¾ x carrot – trim ends, peel & dice
  • ¼ x pepper – deseed & dice (½ cm)
  • 75g x homestyle bacon
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

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

Step 2

Quinoa & lentils: Place a pot on medium-high heat and add the quinoa and lentils with boiling water (1 cup). Bring to the boil, turn down the heat and simmer (gently boil) for 15-20 minutes, until all the quinoa is cooked, and the lentils are tender. Drain if there is any excess water and season with salt.

Step 3

Caroline spiced veggies: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion with a pinch of salt, sauté for 3 minutes, then add the celery and Caroline Spice Mix and cook for another 2 minutes. Add a splash of water to deglaze the pan, then mix through the tomatoes and cook for 5 minutes before adding the chicken stock fonds, courgettes, carrots and peppers. Leave to cook for 10 minutes until the sauce thickens. You can add a splash of water to loosen, if the veggies stick to the pan. Season with salt and pepper.

Step 4

Homestyle bacon: Place a dry pan on medium-high heat (add a drizzle of olive oil if you prefer, or use a non-stick pan). When hot, add the bacon and fry for 2 minutes a side until golden and crispy. Remove and slice into strips (1cm).

Step 5

Serve the quinoa and lentils topped with the Caroline spiced veggies and bacon strips.