Ingredients
1/2 pound sliced bacon, diced1 cup dried lentils, rinsed3/4 cup dried yellow split peas3/4 cup dried green split peas3 quarts beef broth1 large onion, chopped1 cup chopped celery1 cup chopped carrot1/4 teaspoon pepper
Preparation
In a Dutch oven, cook bacon until crisp; drain. Add the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until the lentils and peas are tender.
