Ingredients
- 4 mushroom stems
- 1 clove garlic (minced)
- 1 lentils (uncooked)
- 1 bay leaf
- 3 c water
- 16 oz stewed tomatoes
- 1 lb beef (lean ground)
- 1/2 c onion (chopped)
- 1/4 c wine (red optional)
- 1 t beef bouillon instant
- 2 tb parsley snipped
- 1 t salt
- 1/4 ts pepper
- 1 slice celery stalk (sliced)
- 1 slice carrot
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.
