Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Lunchbox: Lentil And Mushroom Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Lunch  
Preparation Time:
Number of Servings: 8

3 Bacon, diced
1 Onion, chopped
1 Carrot, Chopped
1 Celery stalk, chopped
3 Cup(s) Mushrooms, sliced
2 Garlic cloves, minced
1 1/2 Cup(s) Dried green lentils
5 Cup(s) Chicken stock
1/2 Teaspoon(s) Dried rosemary
1/2 Teaspoon(s) Dried thyme
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Pepper
1 Pinch(s) Hot pepper flakes
1 Bay leaf
1/4 Cup(s) Fresh Parsley, chopped
2 Tablespoon(s) Lemon Juice
Enjoy this hearty soup as a main course on the weekend. then
refrigerateindividual servings in plastic containers for lunch during
the week. Ifthere is no microwave at work, heat at home and transport
in a thermos.In large saucepan, cook bacon oven medium heat until
crisp; remove topaper towel.Add chopped onion, carrot and celery to
saucepan; cook over medium-lowheat, 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 topan 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
aretender. Remove and discard bay leaf. Stir in parsley, lemon juice
andreserved 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, highsource fibreSource: Canadian Living
magazine, Nov 94 Lunches contained in "PackLunch and Go" by Rose
Murray, Canadian Living Test Kitchen[-=PAM=-]From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 74
Calories From Fat: 18
Total Fat: 2g
Cholesterol: 4.5mg
Sodium: 374.6mg
Potassium: 331.8mg
Carbohydrates: 9.6g
Fiber: 1.1g
Sugar: 4.2g
Protein: 5g

Scale this recipe to Servings [?]