Title: BEEF AND LENTIL STEW
Categories: Hamburger, Main dish, Meats, Soups, Vegetables
Yield: 6 servings
1 lb Lean Ground Beef
1/2 c Onion; Chopped, 1 Md
1 ea Clove Garlic; Minced
4 oz Mushroom Stems & Pieces;1 Cn
16 oz Stewed Tomatoes; 1 Cn
1 ea Celery Stalk; Sliced
1 ea Carrot; Lg, Sliced
1 c Lentils; Uncooked
3 c Water
1/4 c Red Wine; Optional
1 ea Bay Leaf
2 tb Parsley; Snipped
1 ts Salt
1 ts Beef Bouillon; Instant
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.
