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 [-=PAM=-]
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|Serving Size: 1 Serving (416g)|
|Recipe Makes: 8|
|Calories from Fat: 78 (35%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 226
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