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

and Go" by Rose Murray, Canadian Living Test Kitchen

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