Try this Lunchbox- Lentil and Mushroom Soup recipe, or contribute your own.
Suggest a better descriptionEnjoy 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 [-=PAM=-]
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Serving Size: 1 Serving (416g) | ||
Recipe Makes: 8 | ||
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Calories: 226 | ||
Calories from Fat: 78 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 16.1mg | 5 % | |
Sodium 530mg | 18 % | |
Potassium 663.8mg | 17 % | |
Total Carbohydrate 23.6g | 7 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 19.2g | ||
Protein 13.8g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 226
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