Lentil & Mushroom Soup ***
Serves 8

3 slices cooked 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 tsp Dried rosemary
1/2 tsp Dried thyme
1/2 tsp Salt
1/2 tsp Pepper
1 pinch Hot pepper flakes
1 Bay leaf
1/4 c Fresh parsley chopped
2 tbsp 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.