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Garlic-Flavored Lentil Soup

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  Ground beef 1 Pound
  Carrot 1 Large, cut into 1/8 inch slices to make 3/4 cup
  Onion 1 Medium, chopped to make 1/2 cup
  Garlic 1 Clove (5 gm), finely chopped
  Hot water 2 Cup (32 tbs)
  Canned stewed tomatoes 16 Ounce, undrained (1 Can)
  Canned mushroom stems and pieces 4 Ounce, undrained (1 Can)
  Dried lentils 3⁄4 Cup (12 tbs), uncooked
  Celery stalk 1 Medium, sliced to make 1/2 cup
  Chopped fresh parsley/2 teaspoons dried parsley 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bay leaf 1
  Hot water 1 Cup (16 tbs)

1. Crumble ground beef into 3-quart casserole; add carrot, onion and garlic. Cover loosely and microwave on high 7 to 8 minutes, breaking up beef and stirring after 4 minutes, until beef is no longer pink; drain.
2. Stir in remaining ingredients except 1 cup hot water. Cover tightly and microwave 24 to 28 minutes, stirring every 6 minutes, until vegetables are tender.
3. Stir in 1 cup hot water. Cover tightly and microwave 3 to 5 minutes or until bubbly. Remove bay leaf.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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