Garlic-Flavored Lentil Soup
|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|
|Worcestershire sauce||1 Teaspoon|
|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.