---------- Recipe via Meal-Master (tm) v8.03

     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.

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