Ingredients
- 1c split peas
- 1c red lentils
- 3 slices bacon, chopped
- 1 yellow onion, chopped
- 6c chicken stock
- 1c water
- 2tsp smoked spanish paprika
- 1 bay leaf
- 1.5-2tbsp tomato paste
- 1/3c raisins
- yogurt / blue cheese (optional)
Cook the bacon in the bottom of a heavy soup pan. When it's crispy, remove the bacon and set aside to drain. Pour off the grease if there's too much and add the onions and the bay leaf. Cook until the onions are tender, about 5 minutes. Then add the split peas and lentils, chicken stock, water, and paprika. Bring to a boil, cover, and reduce to simmer for 30 minutes. Around 25 minutes, check on it that it isn't sticking (it will tend to do this). When you're done, stir it really well (our stuck a little bit, but some stirring loosed the soup stuck to the bottom of the pot). Add the tomato paste and the raisins, and cook at low heat for another minute or so. Serve with crumbled bacon and yogurt / blue cheese.
Thoughts: We eyeballed the raisin amount, but I think that it could have used more raisins. Start with 1/3 cup and add more as necessary. This was an awesome recipe, if somewhat unusual. Would definitely make again.
Disaster Index: 1/10
