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
A Recipe for
Lunchbox: Lentil & Mushroom Soup
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
Food Tip |
Food Tip |
This Recipe for Lunchbox: Lentil & Mushroom Soup is one of thousands in the Recipes-to-go Bean Cookbook.
Food Tip |
If you enjoy this Lunchbox: Lentil & Mushroom Soup Recipe - you should enjoy the recipe collections you can find on the websites below:
He who lives by the sword eats with bloody hands. |
| Anonymous |
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
This is a recipe for Lunchbox: Lentil & Mushroom Soup from the recipe cookbook of Recipes-to-go (Bean)
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
Cooking Rule... If at first you don't succeed, order pizza. |
| Anonymous |
Herb Tip |
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
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=-]
Serves: 8
Lunchbox: Lentil & Mushroom Soup Recipe brought to you by Recipes To-Go