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




Recipe Directions

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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Benny Jones Jr., MBA, CSEM, CIM holds an MBA with emphasis in entrepreneurism and is passionate about technology, marketing, financial and wellness strategies. Benny is currently researching search engine marketing methodologies and best practices as it combines all of his passions.