Ingredients:
1 lb. hamburger
1 med. onion, chopped
1 clove garlic, minced
1 can (4 oz.) mushroom stems and pieces
1 can (16 oz.) stewed tomatoes
1 stalk celery, diced
1 large carrot, diced
1 c. uncooked lentils
3 c. water
1/4 c. red wine (optional)
1 bay leaf
2 tsp. salt
1 tsp. instant beef bouillon
1/4 tsp. pepper
Cook and stir meat, onion, and garlic in a large soup pot until meat is brown. Drain off fat. Stir in mushrooms (with liquid) and remaining ingredients; heat to boiling. Reduce heat; cover and simmer, stirring occasionally, until lentils are tender, about 40 minutes. Remove bay leaf.
About the Author:
Rachel Paxton is a freelance writer and mom who is the author of the Creative Homemaking Recipe of the Week Club Cookbook, a cookbook containing more than 250 quick & easy dinner ideas. To order, visit Creative Homemaking and in the Home and Garden section of Suite 101.
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