Yield: 8 Servings
|3 slices||Bacon, diced|
|1 \N||Onion, chopped|
|1 \N||Carrot, chopped|
|1 \N||Celery stalk, chopped|
|3 cups||Mushrooms, sliced|
|2 \N||Garlic cloves, minced|
|1½ cup||Dried green lentils|
|5 cups||Chicken stock|
|½ teaspoon||Dried rosemary|
|½ teaspoon||Dried thyme|
|1 pinch||Hot pepper flakes|
|1 \N||Bay leaf|
|¼ cup||Fresh parsley, chopped|
|2 tablespoons||Lemon juice|
Enjoy this hearty soup as a main course on the weekend. then refrigerate individual servings in plastic containers for lunch during the week. If there is no microwave at work, heat at home and transport in a thermos.
In large saucepan, cook bacon oven medium heat until crisp; remove to paper towel.
Add chopped onion, carrot and celery to saucepan; cook over medium-low heat, stirring occasionally, for 10 minutes. Add mushrooms and garlic; cook, stirring often, for 3 minutes.
MEanwhile, sort and rinse lentils, discarding any blemished ones. Add to pan along with chicken stock, 2 cups of water, rosemary, thyme, salt, pepper, hot pepper flakes and bay leaf; bring to boil.
Cover and reduce heat; simmer for about 45 minutes or until lentils are tender. Remove and discard bay leaf. Stir in parsley, lemon juice and reserved cooked bacon.
Makes 10 cups - enough for 8 servings. Per Serving: about 215 calories, 14 g protein, 6 g fat, 26 g carbohydrate Excellent source iron, high source fibre
Source: Canadian Living magazine, Nov 94 Lunches contained in "Pack Lunch and Go" by Rose Murray, Canadian Living Test Kitchen [-=PAM=-]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini