| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | November 19 | 1 | servings | |
INGREDIENTS
| 1 | lb | Ground beef |
| 2 | tb | 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 | tb | Plus 1 teaspoon chili powder |
| 2 1/2 | ts | Salt |
| 2 | ts | Dried marjoram; crumbled |
| 2 | ts | Dried oregano; crumbled |
| 2 | ts | Dried basil; crumbled |
| 1 | ts | 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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