I don't recall ever having lentils, but on a whim, I bought a bag. After doing a little bit of research online, I figured out some approximate quantities, and made up a recipe of my own. It is full of veggies, beef, and of course, lentils. It's on the stove right now, smelling incredible!
Ingredients:
1 pound lean ground beef
1 1/2 cups dry lentils, rinsed
1 cup chopped carrots
1 large onion, chopped
1 cup chopped celery
1 can cream of mushroom soup (10.5 oz)
1 small can tomato paste (6 oz)
3 cups water
3 cups beef broth
3 cups tomato-vegetable juice cocktail
2 dashes Worcestershire sauce
3 cups beef broth
3 cups tomato-vegetable juice cocktail
2 dashes Worcestershire sauce
2 bay leaves
1 teaspoon salt
ground black pepper to taste
ground black pepper to taste
Preparation:
Brown the ground beef, and drain well. In a large pot, add lentils, vegetables, soup, tomato paste, water, broth, juice, beef, and seasonings. Bring to a boil. Reduce heat to low, and cook for 1 1/2 to 2 hours, or until lentils are soft. Enjoy!
Served with warm crusty bread
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