This salad is damn easy to make a monkey could do it.  Not that I am comparing myself to a monkey. . .

OK, lets start again.  This salad was conceived in the way that most of my recipes come to me – it just popped into my head.  I was having a Girl’s Night In (obviously before the arrival of my daughter) and needed a dish to serve the gals.  I looked around the kitchen, saw some bacon, and started craving a BLT sandwich.  Suddenly (light bulb pops up over my head) I thought how good a BLT salad would be!

But bacon, lettuce and tomato salad was BORING!  Bacon was staying of course, but I needed to swap out the L or T.  Bacon and lettuce and tofu? Bleh. Bacon and lentils and tomato? Now we’re talking!

Sometimes I crumble some goat cheese into the salad, but then it becomes the BLTGC Salad, which does not have the same ring to it.  Know what I mean?

The BLT Salad

4 pieces bacon, preferably thick slices
2 cups green or black lentils
1/2 cup balsamic vinegar
1 teaspoon sea salt
1/2 teaspoon dried thyme
1 pound mini heirloom tomatoes, or other small tomatoes

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.