Lentil and Mushroom Soup

Slice the bacon into small pieces. Over medium heat, saute bacon and pork until cooked, but not crispy. Remove bacon and pork from pan, and drain all but about 1 tablespoon of the remaining bacon fat into a small bowl (reserve).

Add diced onions to pan and saute until they just begin to color. Remove from pan.

Add 2 tablespoons of remaining bacon fat to pan and saute mushrooms just until they give off all their liquid and begin to color. Remove from pan.

Combine all ingredients in a soup kettle or dutch oven. Simmer over medium heat until lentils are cooked and broth has slightly thickened. Season to taste with salt and pepper. Enjoy!