...and also about the split peas, which also didn't make it into this rendition of Veganomicon 's Double Pea Soup with Roasted Red Peppers.
Red lentils took their place, also bacon.
Never having eaten the original, I can't say whether or not this was definitely an improvement, but my suspicions are that yes.
(I do love me some split peas, and I had every intention of using them, but they weren't around, so oh well. Mess of pottage it was instead.)
Non-Vegan Non-Double Pea Soup (at least the roasted red peppers made it in there...)
Serves six-ish, or eight-ish, or somethin'-ish
4 slices good bacon, diced small
1/2 large onion, diced
1 or 2 jalapeno peppers, unseeded, minced
1 2" piece of ginger, cut in cute little wee slivers
1 tsp ground cumin
1 tsp ground coriander
A couple sprigs of fresh thyme
1-1/2 cups dried red lentils, rinsed and picked through
5 to 6 cups vegetable or chicken broth
2 medium red bell peppers
Half a 16-ounce bag of frozen green peas
1 tsp or so thick hot sauce, preferably Drunken Angel Hot Sauce
Cook the bacon in a cold soup pot over medium heat until crisp; remove with a slotted spoon and drain on paper towels; reserve. Pour off all but 2 Tbsp fat from the pot and return it to the stove over medium heat.
Add the onion and jalapeno; cook, stirring occasionally, until onion is translucent, about 7 minutes. Add ginger, cumin and coriander; cook, stirring, 1 minute more.
Add thyme, lentils and broth. Bring to a boil; cover, reduce heat and simmer until lentils are getting pretty darn tender and starting to fall apart, about 1/2 hour. Meanwhile, roast the peppers: Place them on a foil-lined baking sheet and broil, turning every few minutes, until blistered/blackened on all sides. Remove from the broiler and put in a bowl, then cover the bowl with a plate. Let stand, steaming, for a few minutes; then strip off the skins, pull out the stems and dice the peppery flesh.
Add diced peppers, reserved bacon and frozen peas to soup. Return to a simmer and cook for another 20 minutes or thereabouts.
Taste for salt and pepper; make adjustments accordingly; serve forth, piping hot and decidedly non-vegan.