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

Cook and stir meat, onion and garlic in Dutch oven until meat is brown. Drain off fat. Stir in mushrooms (with liquid) and add remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer. Stir occasionally. Cook until lentils are tender, about 40 minutes. Remove bay leaf. Makes 6 servings.