Lunchbox Lentil And Mushroom Soup Recipe - Fast and Delicious Recipes

Highest Rated

Panda Express Orange Chicken (5 out of 5)
Tomato And Mozzarella In Filo Pastry (5 out of 5)
Strawberry-Banana Batido (5 out of 5)
Waltons Mountain Coffee Cake (5 out of 5)
Kazakh Lemon Chicken (5 out of 5)
Killer Eggplant (5 out of 5)
Dark Moist Bran Muffins (5 out of 5)
Fried Goat Cheese (5 out of 5)
Dalla Costa Spaghetti Sauce (5 out of 5)
Spinach, Corn And Quinoa Chicken Soup (5 out of 5)

Yields: 8 serving(s)

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 fibre.
And go” by rose murray, canadian living test kitchen.
[-=pam=-].