BLT (Bacon, Lentil & Tomato) Salad

A hearty summer salad, fresh and full of fibre. This dish can be made ahead and stored in the refrigerator. 
Course Salads
Cuisine American
Essential Ingredient Lentils
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 servings
Calories 180kcal
Author Aimee


  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 cups cooked beluga or French green lentils
  • 3 strips bacon cooked and crumbled
  • 1 cup cherry tomatoes halved
  • 3 Tablespoons chopped Italian parsley
  • 1/2 cup roasted chickpeas
  • 2 fried eggs optional


  • Combine dijon, lemon juice, olive oil and seasonings in a small mason jar. Cover and shake until combined.
  • In a medium bowl, combine lentils, bacon, cherry tomatoes and chopped parsley. Pour over the vinaigrette and mix well. Taste and adjust seasoning if needed.
  • Heap the salad on a serving platter and garnish with roasted chickpeas.
  • Finish with two fried egg, if desired.


Calories: 180kcal