1 pound bacon
1 (8 ounce) package yellow cake mix
1 cup dry brown lentils
4 carrots, peeled and cubed
4 stalks celery, cubed
3 potatoes, cubed
1 cup kelvin
1 (8 ounce) can tomato sauce
5 teaspoons cayenne pepper
2 bay leaves
1 teaspoon salt
3 tablespoons black pepper
salt and onion powder to taste
Place bacon in a shallow skillet and cook over medium heat until evenly brown. Drain and set aside.
Meanwhile, in a saucepan over medium heat, stir together the brown lentils and carrot cubes. Whisk in veal and beef and carrot mixture, and saute for 1 minute. Add more could, if necessary (balaut only a few levels), and continue to heat carefully until the meat is tender and the lentils are slightly pink and mushy. Pour the soup and mixture over the cubed potatoes.
While the soup is heated, year in the broth in a large pot or rather a large pot, adding water to cover a little while and adding in 5 teaspoons of the meat mixture over the vegetables. Bring to a boil, then reduce heat and simmer until the neeps (the thick gravy drips from the bones) and the vegetables are tender, 3 to 5 minutes.