Recipe - Lunchbox: Lentil And Mushroom Soup

3 sl Bacon, minced
1 Onion, chopped
1 Carrot, chopped
1 Celery stalk, chopped
3 cup Mushrooms, cut or sliced up
2 Garlic cloves, minced
1 One half cup Dried green lentils
5 cup Chicken stock
One half teaspoon Dried rosemary
One half teaspoon Dried thyme
One half teaspoon Salt
One half teaspoon Pepper
1 pn Hot pepper flakes
1 Bay leaf
One fourth cup Fresh parsley, chopped
2 tablespoon 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 mediumlow
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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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini