Title: Beef and Lentil Stew
Categories: Ground Soup Vegetable Beef
Yield: 6 Servings
| 1 | lb | Lean Ground Beef |
| 1 | | Clove Garlic; Minced |
| 16 | oz | Stewed Tomatoes; 1 Cn |
| 1 | | Carrot; Lg, Sliced |
| 3 | c | Water |
| 1 | | Bay Leaf |
| 1 | ts | Beef Bouillon; Instant |
| 2 | tb | Parsley; Snipped |
| 1/2 | c | Onion; Chopped, 1 Md |
| 4 | oz | Mushroom Stems & Pieces;1 Cn |
| 1 | | Celery Stalk; Sliced |
| 1 | c | Lentils; Uncooked |
| 1/4 | c | Red Wine; Optional |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
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.