• 2 quarts smoked pork stock
  • 1 cup water
  • 1/2 pound smoked pulled pork
  • 1 cup green lentils, uncooked
  • 1 cup black lentils, uncooked
  • 1 large onion, diced
  • 4 large carrots, peeled and diced
  • 1 celery stalk, diced
  • 1/3 butternut squash, peeled and diced
  • 1 clove garlic, diced
  • 1 jalapeno, diced
  • 1/4 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1 bay leaf
  • salt and pepper to taste
  • 1/4 cup heavy cream
  • butter, for cooking
  • cilantro, for garnish


  1. Bring stock and bay leaf to a boil in a large pan/stock pot. Rinse the lentils in a colander and add to boiling stock to cook for about 20 minutes. Add more water as needed.
  2. Saute the onion, carrots, celery, and butternut in a skillet with butter until slightly soft; season with salt and pepper. Deglaze the pan with a bit of stock, then add veggies to the stock and lentil pot.
  3. Simmer for about 20 minutes. Add cumin, turmeric, salt and pepper.
  4. Puree with an immersion blender to desired consistency. I prefer it pretty thick, but with lots of chunks of lentils still whole or partially formed.
  5. Add jalapeno and garlic, and more salt and pepper if necessary. Add cream. Add smoked pulled pork bits. Simmer for a few more minutes.
  6. Serve garnished with cilantro.