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Lunchbox: lentil and mushroom soup
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| Artist: |
_ |
| Categories: |
Soups & Stews, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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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 |
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Procedures:
| 1 | Enjoy this hearty soup as a main course on the weekend. | | 2 | Then refrigerate individual servings in plastic containers for lunch during the week. | | 3 | If there is no microwave at work, heat at home and transport in a thermos. | | 4 | in large saucepan, cook bacon oven medium heat until crisp; remove to paper towel. | | 5 | add chopped onion, carrot and celery to saucepan; cook over medium-low heat, stirring occasionally, for 10 minutes. | | 6 | Add mushrooms and garlic; cook, stirring often, for 3 minutes. | | 7 | meanwhile, sort and rinse lentils, discarding any blemished ones. | | 8 | Add to pan along with chicken stock, 2 cups of water, rosemary, thyme, salt, pepper, hot pepper flakes and bay leaf; bring to boil. | | 9 | cover and reduce heat; simmer for about 45 minutes or until lentils are tender. | | 10 | Remove and discard bay leaf. | | 11 | Stir in parsley, lemon juice and reserved cooked bacon. | | 12 | makes 10 cups - enough for 8 servings. | | 13 | per serving: about 215 calories, 14 g protein, 6 g fat, 26 g carbohydrate excellent source iron, high source fibre |
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