Fall is when I start craving soup, like, all the time. And I'm not talking about broth-y soups like chicken noodle or wonton. Nope. I want slightly thicker, filling soup that sticks to my ribs.
I baconified this recipe from Yum Universe and used split peas and lentils. It was yummy.
Ingredients to serve 4-6
3/4 lb of bacon, cut to bite sized pieces
1 onion, diced
4 large cloves of garlic, minced
2 peppers (I used red and yellow for more color)
1 cup of lentils, soaked in water overnight
1 cup of split peas, soaked in water overnight
1 medium butternut squash, cut into small cubes
7-8 leaves of kale, remove from stems and chop
2 bay leaves
1 T lime juice
2 t ground cumin
7-8 cups of vegetable stock
salt and pepper to taste
1. In a large stock pot, cook your bacon. Scoop out the cooked bacon and set aside. Leave the fat in the pot. It's delicious flavor.
2. Saute your onions and garlic in the bacon fat until onions are transluscent.
3. Add in butternut squash cubes and cook until soft, stirring often for about 20-30 minutes.
4. Add cumin, lime juice, bay leaves, lentils, split peas, and stock. Bring to a boil.
5. Reduce heat and simmer for about 20 minutes.
6. Add in the kale and the peppers and cook for another 5 minutes. Season with salt and pepper to taste. Serve with crusty bread. YUMZ.