Lunchbox: lentil and mushroom soup

Yield: 8 Servings

Measure Ingredient
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
½ teaspoon Salt
½ teaspoon Pepper
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

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