Ingredients

• 1 lb Lean ground beef 
• 1/2 cup of chopped onion 
• 1 medium clove of garlic; minced 
• 4 oz mushroom stems & pieces
• 1 can 16 oz stewed tomatoes
• 1 celery stalk; sliced
• 1 carrot; lg, sliced 
• 1 cup of lentils; uncooked
• 3 cup of water 
• 1/4 cup of red wine; optional
• 1 bay leaf 
• 1 ts salt
• 1 ts beef bouillon Instant 
• 1/4 ts pepper
• 2 tb parsley; snipped 

Directions

1. 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.