1 lb. ground beef
1 med. onion, chopped (about 1/2 c.)
1 clove garlic, finely chopped
1 (4 oz.) can mushrooms, stems and pieces
1 c. stewed tomatoes (16 oz.)
1 med. stalk celery (about 1/2 c.)
1 lg. carrot, sliced (about 3/4 c.)
6 oz. dried lentils (about 1 c.)
3 c. water
1/4 c. red wine (optional)
1 bay leaf
2 tbsp. snipped parsley
2 tsp. salt
1 tsp. instant beef bouillon
1/4 tsp. pepper

Cook and stir hamburger, onion and garlic in Dutch oven until hamburger is light brown, drain off grease. 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. Serves 6 (about 1 1/3 cup each serving).