While the lentils cook, dice the bacon into small pieces. If your bacon is extra fatty, remove some of the excess fat. In a deep pot or Dutch oven, fry the bacon pieces on medium heat until crispy.
Once the bacon is crispy, add the diced jalapeño, diced white onion, and minced garlic cloves. Sauté for 3-5 minutes until the onion and jalapeño are tender and fragrant.
Add 1 diced tomato and sauté for another minute.
Add the cooked lentils with any remaining liquid. Add one half to one cup of hot water to your desired “soupy” consistency.
Season with 1 teaspoon of salt, a pinch of black pepper, and 2 tablespoons of chopped cilantro.
Let the soup boil for 5 minutes then taste for seasoning. I usually add about another 1/2 teaspoon of salt.
Ladle into a bowl and serve with bread, quesadillas or warm tortillas.