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Filed Under LunchLentils
Lentil & Mushroom Soup

Canada Canada
Shared by: Peggy T.

3 slices diced Bacon
1 medium chopped Onion
1 medium chopped Carrot
1 stalk chopped Celery
3 cups sliced Mushrooms
2 cloves minced Garlic
1 1/2 cups dried, green Lentils
5 cups Chicken stock
2 cups Water
1/2 teaspoon dried Rosemary
1/2 teaspoon dried Thyme
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 pinch Hot pepper flakes
1 each Bay leaf
1/4 cup chopped Fresh parsley
2 tablespoons Lemon juice

Level of Difficulty:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Difficult


Stove Top


30 Minutes


1 Hour


1 Hour 30 Minutes



Average Rating:



This hearty soup can be made on the weekend, then refrigerated in 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.
Peggy T., 2/27/2018

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Sort the lentils, discarding any blemished ones. Rinse with cold water and drain.

In large saucepan, cook bacon oven medium heat until crisp; remove from pan to a paper towel. Add chopped onion, carrot and celery to the saucepan; cook over medium-low heat, stirring occasionally, for 10 minutes.

Add mushrooms and garlic; cook, stirring often, for 3 minutes.

Add the lentils to pan along with chicken stock, 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.





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