Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 sl Bacon, diced
1 Onion, chopped
1 Carrot, chopped
1 Celery stalk, chopped
3 c Mushrooms, sliced
2 Garlic cloves, 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.

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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