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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 lb lean ground beef |
1/2 cup onion, chopped, 1 md |
1 clove garlic, minced |
1 (4 ounce) can mushroom stems and pieces |
1 (16 ounce) can stewed tomatoes |
1 stalk celery, sliced |
1 large carrot, sliced |
1 cup lentils, uncooked |
3 cups water |
1/4 cup red wine (optional) |
1 bay leaf |
1 teaspoon salt |
1 teaspoon beef bouillon, instant |
1/4 teaspoon pepper |
2 tablespoons parsley, snipped |
Directions:
1. Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown.
2. Drain off the excess fat.
3. Stir in the undrained mushrooms, and the remaining ingredients.
4. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes.
5. Remove the bay leaf and serve.
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