---------- Recipe via Meal-Master (tm) v8.01
       Title: Beef and Lentil Stew
  Categories: Ground beef, Soups/stews, Vegetables, Beef
       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                            1 ts Salt
       1 ts Beef Bouillon; Instant            1/4 ts Pepper
       2 tb Parsley; Snipped               
   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.