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Ingredients
- 1/4 cups Cubed Lardons Or Bacon
- 1/3 cups Finely Diced Carrots
- 1/4 cups Finely Diced Celery
- 1/4 cups Finely Diced Red Onion
- 1/2 cups Finely Chopped Leek
- 3/4 cups Finely Chopped Mushrooms
- 2 sprigs Fresh Thyme
- 2 teaspoons Bacon Fat Or Oil (if Needed)
- 1 cup Dried Green Split Peas, Unsoaked
- 6-1/2 cups Water (plus More If Desired)
- Salt And Pepper, to taste
Method
- Chop all vegetables as detailed in the list above. Set them aside.
- Saute lardons or bacon in a pot on medium low heat to release all their fats. Make sure most of the fat has rendered and the bacon is mostly cooked, then add vegetables and thyme and slightly increase heat. If more fat is needed, supplement with additional bacon fat. Cook vegetables until softened and very aromatic, about 10 minutes depending on heat and pan.
- Add split peas and mix thoroughly to coat them with the bacon grease, then add the water. You may start with five or so cups and add more throughout cooking if you'd like. Make sure the level of water is slightly above the top of the lentils, at least. If you'd like a thinner soup, add more liquid. Keep in mind the soup will greatly thicken upon sitting.
- Cook until split peas are partially mushing into the stew, 60-75 minutes. Don't worry about overcooking, it's not a risk. Check seasoning and add salt and pepper to taste. Garnish with parsley if desired.
