Ingredients :
- 1200 grams Thick Bacon Bits or Gammon, cut into big bite size pieces
- 5 medium Carrots Chopped
- 1 medium onion, chopped small
- 200 grams yellow dried split Peas
- 100 grams Red lentils
- 1 tsp Black pepper
- 1/2 cup Double cream, if needed to thicken
- tsp salt
Method :
- Cut up the bacon and leave a little fat on it, for taste, discard the rest you cut up.
- Soak the bacon or gammon for 1/2 an hour in cold water rinse the bacon two times. Then add to a large saucepan
- Soak the split peas and red lentils together for the same time, then rinse these too in cold water
- Add the bacon to a large saucepan along with the lentils and split peas.
- Chop up onion and carrots. Works out to 1 1/2 cups of chopped carrot, 1 cup of onion.
- Add the cold water on top of the mix and it should be 1 1/2 inch clear of the lentil mix
- Put on high heat and cover bring to the boil stirring occasionally, boil for 10 minutes then strain all the water off to get rid of excess salt.
- Add the same amount of water (boiling water) to the same pan of soup mix and bring to the boil. Add the black pepper
- Add the chopped carrots and onion and when boiling turn down uncover and leave to simmer for 1 - 2 hours. Stirring occasionally.
- At the end of the 2 hours stir it, then leave it to cool. When cooled and just leave it for a couple of hours, you can refrigerate for the following day and you can freeze too.
- When you are ready to dish it out, heat through and it should be thick and the bacon all tender, you can add 1/2 cup of double cream if you want it thicker stir and serve piping hot with lovely crusty bread rolls and sprinkles of extra black pepper on top.
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