1. In a stock pot, render bacon fat over medium heat. Remove bacon and set aside. Drain excess fat. 2. Return pot to heat. Add onions and garlic, and stir until transluscent. 3. Add ground beef, and cook for about 5 minutes, stirring occassionally. 4. Add diced bacon and chorizo. Stir to distribute evenly. Let cook for a further 2 minutes. 5. Add the the vegetables and peeled tomatoes. Stir. 6. Add chicken stock. bring to boil, then lower heat to simmer for about 30 minutes. Skim any excess oil and scum from the surface. 7. Transfer to crock pot and set on low for 4-6 hours. Or until the meat is very tender. 8. Add lentils and let simmer for another hour or so until softened. 9. Add the spinach leaves and fresh basil and let simmer for a further 10 minutes. 10. Season with salt and pepper. 11. Ladle the rich soup onto deep bowls. Top with grated cheddar cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
