Ingredients:
1 lb lean ground beef
1/2 cup onions, Chopped, 1 Md
1 clove garlic, Minced
1 (4 ounce) cans mushroom stems and pieces
1 (16 ounce) cans stewed tomatoes
1 stalk celery, Sliced
1 large carrots, Sliced
1 cup lentils, Uncooked
3 cups water
1/4 cup red wine (optional)
1 bay leaves
1 teaspoon salt
1 teaspoon beef bouillon, Instant
1/4 teaspoon pepper
2 tablespoons parsley, Snipped
Directions:
Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown.
Drain off the excess fat.
Stir in the undrained mushrooms, and the remaining ingredients.
Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes.
Remove the bay leaf and serve.
Servings: 6
Time preparation: 0 min.
Time total: 40 min.