| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Canadian |
Vegetables, Soups, Lunch |
8 |
Servings |
INGREDIENTS
| 3 |
sl |
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 |
ts |
Dried rosemary |
| 1/2 |
ts |
Dried thyme |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
pn |
Hot pepper flakes |
| 1 |
|
Bay leaf |
| 1/4 |
c |
Fresh parsley, chopped |
| 2 |
tb |
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
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