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
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
MMMMM
-- Sean
... Don't hit me, Mr. Moderator...I'll go back on topic...I swear!
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
