| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Canadian | Lunch, Soups, Vegetables | 8 | Servings |
INGREDIENTS
| 3 | Bacon, diced | |
| 1 | Onion, chopped | |
| 1 | Carrot, chopped | |
| 1 | Celery stalk, chopped | |
| 3 | c | Mushrooms, sliced |
| 2 | Garlic cloves, minced | |
| 1 1/2 | c | Dried green lentils |
| 5 | c | Chicken stock |
| 1/2 | t | Dried rosemary |
| 1/2 | t | Dried thyme |
| 1/2 | t | Salt |
| 1/2 | t | Pepper |
| 1 | pn | Hot pepper flakes |
| 1 | Bay leaf | |
| 1/4 | c | Fresh parsley, chopped |
| 2 | T | Lemon juice |
INSTRUCTIONS
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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