| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | November 19 | 1 | Servings | |
INGREDIENTS
| 1 | lb | Ground beef |
| 2 | T | Vegetable oil |
| 1 | Onion, chopped | |
| 2 | Leeks, white and pale | |
| green parts only | ||
| chopped | ||
| 1 | Red bell pepper, chopped | |
| 1 | Green bell pepper, chopped | |
| 4 | Green onions, chopped | |
| 2 | Garlic cloves, chopped | |
| 8 | oz | Lentils |
| 2 | 28 ounce can crushed | |
| tomatoes | ||
| 1 1/2 | c | Water |
| 2 | T | Plus 1 teaspoon chili powder |
| 2 1/2 | t | Salt |
| 2 | t | Dried marjoram, crumbled |
| 2 | t | Dried oregano, crumbled |
| 2 | t | Dried basil, crumbled |
| 1 | t | Pepper |
| 1 | c | Grated Parmesan |
| Sour Cream |
INSTRUCTIONS
Heat heavy medium skillet over medium-high heat. Add ground beef and cook until beef is brown, crumbling with fork, about 5 minutes. Drain well. Heat oil in heavy 3-quart saucepan over medium-high. Add onion and next 5 ingredients. Saute until onion is tender, about 8 minutes. Add beef, lentils and next 8 ingredients to saucepan. Cover and simmer until lentils are tender, stirring occasionally, about 1 1/2 hours. Stir in Parmesan. Simmer, uncovered, until mixture is thick, about 15 minutes. Serve, passing sour cream separately. Serves 6. Bon Appetit November 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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