| 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
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