Lentils and Caramelized Onions with Bacon and Lemon Yogurt
 
 
by:
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
  1. 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.
  2. Meanwhile, fry bacon in a second medium skillet over medium heat until crisp, about 5 minutes, remove with a slotted spoon and drain on paper toweling. Pour off all but 2 tablespoons of drippings and return skillet to the burner, increasing heat to medium-high. Add onions to skillet and sauté until golden brown, about 10 minutes. Reduce heat to medium-low and continue to cook until caramel colored, 5 to 10 minutes longer. Add thyme, lentils and bacon and continue to cook to heat through, just a couple of minutes. Season to taste with salt and pepper.
  3. Mix yogurt, lemon zest and juice, and a sprinkling of salt and pepper in a small bowl. Spoon lentils into bowls and top with yogurt mixture; serve
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/lentils-and-caramelized-onions-with-bacon-and-lemon-yogurt/