BLT Lentil Salad with Yogurt Dressing


Serves 4

Ready In:

20 Minutes 

Chef Tip: You can bulk this salad up with other seasonal vegetables e.g. grated carrot, shredded cabbage or spinach. 


Did someone say salad? This summery special is a quirky twist on the classic British BLT, crispy crunchy bacon, icey fresh lettuce and plump juicy tomatoes served with a delicious Yeo yogurt dressing. Yummy!



X2 400g Tinned Green Lentils
1 Red onion (sliced)
4 tbsp Cider Vinegar
2 tsp Sugar
1 tsp Salt
300g Cherry Tomatoes (halved)
1 Romaine Lettuce Head (washed and shredded)
180g Organic Streaky Bacon

Yogurt dressing

200g Yeo Valley Natural Yogurt
1 Garlic Clove (crushed)
1 Lemon (juice & zest)
1 tsp Dijon Mustard
1 tbsp Fresh Parsley (chopped)
1 Tbsp Olive Oil
Salt and Pepper

Step by Step Instructions

Step 1 – Prepare Salad Ingredients

Add the sliced red onion, cider vinegar, sugar and salt to a small mixing bowl and leave it to marinade. When you are ready to use the onion, drain off the excess liquid. 

Step 2 – Fry Bacon

Fry the bacon until crispy and allow it to cool. Slice it into lardons.

Step 3 – Make Yogurt Dressing

Combine all of the yogurt dressing ingredients in a small mixing bowl and season with salt and pepper.

Step 4 – Finish Salad

Add the drained lentils, sliced cherry tomatoes, shredded romaine, marinated red onion, bacon and dressing to a large mixing bowl and toss to combine the ingredients.

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