Lunchbox: Lentil & Mushroom Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 slice: Bacon, diced
1: Onion, chopped
1: Carrot, chopped
1: Celery stalk, chopped
3 cup: Mushrooms, sliced
2: Garlic cloves, minced
1 1/2 cup: Dried green lentils,
5 cup: Chicken stock,
1/2 tsp: Dried rosemary,
1/2 tsp: Dried thyme,
1/2 tsp: Salt,
1/2 tsp: Pepper,
1 pinch: Hot pepper flakes,
1: Bay leaf,
1/4 cup: Fresh parsley, chopped
2 tbsp: Lemon juice,
Directions:
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=-]
Source from luhu.jp
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=-]
Source from luhu.jp