---------- Recipe via Meal-Master (tm) v8.03
  
       Title: BEEF AND LENTIL STEW
  Categories: Hamburger, Main dish, Meats, Soups, Vegetables
       Yield: 6 servings
  
       1 lb Lean Ground Beef
     1/2 c  Onion; Chopped, 1 Md
       1 ea Clove Garlic; Minced
       4 oz Mushroom Stems & Pieces;1 Cn
      16 oz Stewed Tomatoes; 1 Cn
       1 ea Celery Stalk; Sliced
       1 ea Carrot; Lg, Sliced
       1 c  Lentils; Uncooked
       3 c  Water
     1/4 c  Red Wine; Optional
       1 ea Bay Leaf
       2 tb Parsley; Snipped
       1 ts Salt
       1 ts Beef Bouillon; Instant
     1/4 ts Pepper
  
   Cook and stir the meat, onion and the garlic in a
   Dutch oven until the meat is brown.  Drain off the
   excess fat.  Stir in the undrained mushrooms, and the
   remaining ingredients.  Heat to boiling then reduce
   the heat, cover, and simmer, stirring occasionally,
   until the lentils are tender, about 40 minutes.
   Remove the bay leaf and serve.
  
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