1 lb. lentils
1 lg. onion, chopped
1 lb. ground beef
1-2 cloves garlic, cut or crushed
1 tbsp. parsley flakes
1 bay leaf
Salt & pepper to taste
1 lb. can tomatoes, cut up with juice

Rinse and drain lentils. Brown beef, drain. Add all ingredients except tomatoes and liquid. Cook at low boil 1 hour or until lentils are tender. Add tomatoes and liquid; cook 1/2 hour. Leftover soup thickens, thin with tomato juice when reheating.