Lentil Stew

My grandmother has been making this recipe since I was a kid. I have looked for a similar recipie for a long, but no one seems to make it this way. It is perfect for the winter or for just a healthy meal! I have also used left over marinara sauce instead of the tomatoes and it was even better. I hope you enjoy it as much as I do.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1 (16 ounce) bag lentils, washed and drained
• 1  large bell pepper, diced
• 1  large onion, diced
• 5  garlic cloves, minced
• 2  tablespoons olive oil
• 2  beef bouillon cubes
• 1  tablespoon red wine vinegar
• 1  teaspoon salt
• 1 (15 ounce) can Italian-style diced tomatoes
• 1 (6 ounce) can tomato sauce
• 1  lb lean ground beef

Directions

1. Put lentils in a large pot and put in enough water to cover lentils about 4 inches above the beans. Cook over med-high heat.
2. Add tomatoes and sauce, bell peppers, onions, garlic, vinegar, bouillon, and salt.
3. Bring to a boil.
4. Reduce heat and add ground beef in small batches and simmer until beef is cooked about 30 minutes.
5. I have also sauteed the onions, bell pepper, and garlic, but I prefer them to boil them with the lentils. Try it either way, it will still be amazing!