| I made this dish for the Western NY Gathering! |
| Hearty Beef Lentil Soup |
| 1 lb ground Beef 1 medium Onion, chopped 1 clove of Garlic, minced 1 4oz can sliced Mushrooms 1 16oz can stewed Tomatoes 1 medium stalk Celery, chopped 1 large Carrot, sliced 6 oz dried Lentils (~1 cup) 3 cups Water 1/4 cup Red Wine 1 Bay Leaf 2 Tbs snipped Parsley 2 tsp Salt 1/4 tsp Pepper 1 tsp instant Beef Boullion |
| Cook and stir the beef, onion, garlic until the beef is browned. Drain off any excess fat. Add the remaining ingredients. Heat to a boil, reduce the heat and simmer until the lentils are tender (30 - 40 minutes). |
| INGREDIENTS |
| DIRECTIONS |
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| That's the original recipe, here's how I really make it! |
| 1 1/2 - 2 lbs ground Beef 1 large onion, chopped 2 large cloves of Garlic, minced 1-2 4oz cans Mushroom pieces, undrained 1 28oz can diced or stewed Tomatoes 1 cup chopped Celery 1 cup sliced Carrots 8 oz Lentils, half a bag 7-8 cups water, as much as you have room for 1/2 cup Red Wine 1 1/2 Tbs of instant beef or vegetable Boullion 2 Bay Leaves 1/4 cup snipped Parsley Salt and fresh ground Pepper, to taste |
| Notes: Use a very large pan since the recipe is essentially doubled! I use a 5 quart pan and never have room to add the 8th cup of water so the soup is very thick and stew-like. Also, with the pan so full you have to stir it occasionally and watch it for boiling over. |
| DIRECTIONS, SAME AS ABOVE! |
| The Red Wine adds robust flavor to the soup so don't be tempted to skip it! The alcohol content cooks out quickly, so much so in fact, I add a little extra after it is done simmering for added flavor punch! FWIW, I use Carlo Rossi's Paisano wine. |
| If for any reason I need more liquid in the soup I either add more water with boullion in it, some more tomatoes or sauce, or if its just a bit more needed, wine with water. |
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