Yield: 1 servings
|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|
|2 \N||28 ounce can crushed tomatoes|
|2 tablespoons||Plus 1 teaspoon chili powder|
|2 teaspoons||Dried marjoram; crumbled|
|2 teaspoons||Dried oregano; crumbled|
|2 teaspoons||Dried basil; crumbled|
|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.
Bon Appetit November 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.