MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lentil & Mushroom Soup
 Categories: Vegetables, Soups, Lunch
      Yield: 8 Servings
 
      3 sl Bacon; diced
      1    Onion; chopped
      1    Carrot; chopped
      1    Celery rib; chopped
      3 c  Mushrooms; sliced
      2 cl Garlic; 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.
  
  Source: Canadian Living magazine, Nov 1994
  Lunches contained in "Pack Lunch and Go" by Rose Murray,
  Canadian Living Test Kitchen
  
  [-=PAM=-]
 
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