Yield: 1 servings
Measure | Ingredient |
---|---|
1 pounds | Ground beef |
2 tablespoons | Vegetable oil |
1 \N | Onion; chopped |
2 \N | Leeks; (white and pale |
\N \N | ; green parts only), |
\N \N | ; chopped |
1 \N | Red bell pepper; chopped |
1 \N | Green bell pepper; chopped |
4 \N | Green onions; chopped |
2 \N | Garlic cloves; chopped |
8 ounces | Lentils |
2 \N | 28 ounce can crushed tomatoes |
1½ cup | Water |
2 tablespoons | Plus 1 teaspoon chili powder |
2½ teaspoon | Salt |
2 teaspoons | Dried marjoram; crumbled |
2 teaspoons | Dried oregano; crumbled |
2 teaspoons | Dried basil; crumbled |
1 teaspoon | Pepper |
1 cup | Grated Parmesan |
\N \N | Sour Cream |
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 1½ 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.