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.