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)
- 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