Bacon Lettuce Tomato Lentil Soup – hearty lentil soup meets the classic BLT sandwich! Savory lentils simmered with diced tomato, spinach and bacon is winter comfort in a bowl.

This recipe is inspired by a soup I had when I was a student in Hawaii. The Honolulu Museum of Art served something similar and I was so taken with it that it has stuck with me 8+ years later. My version is even better than what I remember! It’s hearty and filling thanks to fiber packed lentils, and cooks up quickly since they are so small. Lentils are one of my favorite beans!

Let’s talk BLT:

B – I love bacon and I love it in just about everything! (Have you tried my Bacon Cinnamon Rolls??)
L– Spinach or kale are my greens of choice for this soup. Technically, I don’t believe they are part of the lettuce family, but I didn’t think wilted Romaine lettuce would be quite as appetizing!
T– A can of diced tomatoes covers this element of the sandwich. You can use fresh, juicy tomatoes when they are in season.
Lastly, but not least, I included croutons as a garnish. You can’t have a BLT without toast!

Bacon Lettuce Tomato Lentil Soup (BLT Lentil Soup)

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Bacon Lettuce Tomato Lentil Soup

Yield: 6

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Hearty and filling lentil soup meets the classic BLT sandwich in this comforting soup!

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Ingredients

• 1/2 lb bacon (about 8 thick slices), diced in 1/2 pieces
• 1/2 cup onion, diced
• 1 teaspoon minced garlic
• 1 can (14 oz) diced tomatoes, including liquid
• 2 cups dried lentils
• 4 cups chicken stock
• 2 cups water
• 4 oz baby spinach leaves (about 3 cups)
• Salt & pepper

Instructions

In a large pot, fry diced bacon until cooked. Remove bacon and drain, reserving 1 tablespoon of bacon grease in the pot. Add the onion and saute until softened, about 5 minutes. Add garlic and saute 1 minute longer.

Add bacon back into pot, diced tomatoes with all the juice, lentils, chicken stock and water. Bring to boil then reduce to simmer. Cover pot and simmer for 15-25 minutes or until lentils are soft and cooked through.

Add the spinach and stir until wilted. Season with salt and pepper to taste. Serve with croutons.

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