| 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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