1 lb. hamburger
1/2 c. onion, chopped
1 clove garlic, chopped
1 (4 oz.) can mushroom pieces
1 (16 oz.) can stewed tomatoes
1/2 c. celery, chopped
3/4 c. carrots, sliced
1 c. dried lentils
3 c. water
1/4 c. red cooking wine
1 bay leaf
1 tbsp. 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. Stir in mushrooms and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally until lentils are tender, about 30 minutes.