Free Recipe Lunchbox: Lentil and Mushroom Soup
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 8
Ingredients for Lunchbox: Lentil and Mushroom Soup Recipe
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
Lunchbox: Lentil and Mushroom Soup Preparation
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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