| 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
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