• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Lunchbox: Lentil and Mushroom Soup

  • Recipe Submitted by on

Category: Vegetables, Soups

 Ingredients List

  • 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

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


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