The Blt Salad - Bacon, Lentil And Tomato – a delicious recipe with bacon, green, balsamic vinegar, salt, thyme, heirloom tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Slice the bacon into strips. In a medium skillet cook the bacon pieces until crisp, then reserve. Meanwhile cook the lentils about 15 - 20 minutes, or until tender.
2
Pour the bacon grease into a measuring cup. If you have less than 1/4 cup, add olive oil to bring the level up to 1/4 cup. Return the grease to the pan.
3
Carefully add the balsamic vinegar, salt and thyme. Whisk the dressing, making sure to loosen any bits stuck to the pan. Remove from the heat and reserve.
4
Drain the cooked lentils and place into a large bowl. Pour the hot dressing over the hot lentils, and mix well. Let the lentils cool to room temperature.
5
Halve or quarter the tomatoes, depending on the size. Once the lentils are cooled, stir in the reserved bacon and the tomatoes. Serve immediately or refrigerate until ready to eat.
679
kcal
Calories
42
g
Fat
25
g
Carbs
47
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 pieces bacon, preferably thick slices, 2 cups green or black lentils, 1/2 cup balsamic vinegar, 1 teaspoon sea salt, and more.
Yes, The Blt Salad - Bacon, Lentil And Tomato falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
