2 lean bacon 1 lg onion; chopped 2 garlic; pressed 1 lb dried green split peas; -picked over & rinsed 8 c water 1 1/2 ts dried leaf thyme 1 bay leaf 6 carrot; peeled, diced 1 lb all-purpose potatoes; -peeled, diced 2 ts salt 1/2 lb canadian bacon; diced 1/2 ts lemon zest; grated 1 ts lemon juice 1/4 ts black pepper 1.Saute bacon in heavy 5-qt. Dutch oven. Drain on paper toweling. Crumble and reserve. 2.Pour off all but 1 tbsp. drippings from pot. Add onion; saute 3 min. Add garlic; saute 2 min. Add peas, water, thyme, bay leaf. Simmer, uncovered, 40 min. 3.Add carrots, potatoes, salt. Simmer 40 min. until tender. Remove bay leaf. Add crumbled bacon and canadian bacon, lemon zest and juice. Heat through. 4.To Make Ahead: Omit lemon zest and juice. Cool slightly. Refrigerate covered, for up to 3 days. 5. To Serve: Reheat gently, stirring occasionly. Stir in zest and juice. Nutrient Value per serving: 464 calories, 31 g protein, 5 g fat, 75 g carbo, 661 mg sodium, 24 mg cholesterol. Formatted by Sarah Gruenwald 7-8-97 Contributor: Family Circle-11/22/94 -----