Lentils and Caramelized Onions with Bacon and Lemon Yogurt
by: Three Many Cooks
Serves: 3 to 4
Ingredients
1¼ cup lentils (about 8 ounces)
6 ounces thick-cut bacon, cut into 1-inch pieces
1 large red or white onion, halved and sliced thin
½ teaspoon dried thyme leaves.
½ cup Greek yogurt
½ teaspoon lemon zest and 2 teaspoons juice from 1 lemon
Salt and pepper to taste
Instructions
Bring a generous 2½ cups of water and the lentils to boil in a covered medium (10-inch) skillet. Reduce heat to medium and continue to cook until water is almost absorbed and lentils are just tender, 12 to 15 minutes. Turn off heat and set aside.