Step 1

In a pot add a small amount of oil then brown bacon scraps.

Step 2

Add and sauté the onions, celery, carrots and garlic.

Step 3

Pour the chicken stock and add split peas, lentils, barley, thyme, sage, cumin and salt. Bring to a boil then simmer for 1 hour and 20 minutes stirring occasionally. Add water if needed.

Step 4

Stir in the evaporated milk then season with salt then serve.