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Ingredients

• 4 ounces  bacon (about 4 slices), cut into thin strips
• 2 tablespoons  extra-virgin olive oil
• 1   large leek (white and light green parts), cut in half, rinsed of grit, and finely diced
• 2   medium carrots, peeled and finely diced
• 1   rib celery, finely diced
•   Kosher salt and freshly ground black pepper
• 2 teaspoons  ground cumin
• 1 teaspoon  ground coriander
• 1-1/2 cups  dried French green lentils (or brown lentils), sorted through and rinsed
• 6 tablespoons  chopped fresh cilantro
• 1 cup  plain yogurt
• 2 tablespoons  chopped fresh mint

Description

Cook The Bacon In The Oil In A Large Saucepan Or Pot Over Medium Heat, Stirring Occasionally, Until It's Brown And Crisp, About 8 Minutes. Using A Slotted Spoon, Transfer The Bacon To A Plate Lined With Paper Towels. Add The Leek, Carrots, And Celery

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