Garlic-Flavored Lentil Soup Recipe
Summary
Preparation Time5 MinDifficulty LevelEasy
Ingredients
| Ground beef | 1 pound | |
| Carrot | 1 Large | |
| Onion | 1 Medium, chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Hot water | 2 Cup (16 tbs) | |
| Stewed tomatoes | 1 Can (10oz), undrained | |
| Mushroom | 1 Can (10oz), undrained | |
| Lentils | 3/4 Cup (16 tbs), uncooked | |
| Stalk celery | 1 Medium, sliced | |
| 2 tablespoons chopped fresh or 2 teaspoons dried parsley | ||
| Salt | 1/2 Teaspoon | |
| Worcestershire sauce | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Hot water | 1 Cup (16 tbs) | |
Directions
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.
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.
Chef
