Hamburger Lentil Potato Tomato Stew

• 1/4 lb ground beef
• 1 large baking potatoes (approx 330g) or 2 medium potatoes (approx 330g)
• 1 large carrot (approx 100g)
• 1 -2 onion (approx 180g)
• 1/2 cup dry lentils
• 1 cup tomato sauce
• 1/2 cup diced canned tomato (or equiv fresh chopped tomatoes)
• 2 cups beef stock (or water + bouillon)
• 1 tablespoon minced garlic (approx 6 cloves)
• 1/2 teaspoon curry powder
• 1/2 teaspoon paprika
• 1 dash pepper
• 1 -2 bay leaf

1. Chop onions and carrots.
2. Brown beef, then add onions and garlic; saute for a few minutes.
3. Add carrots, tomato sauce, diced tomatoes, stock, dry lentils, paprika, curry powder, pepper, bay leaves.
4. Bring to a boil, then simmer on medium for 30 minutes.
5. Meanwhile, peel and dice potato into 1/2 inch chunks.
6. Add potatoes. Add water if necessary to prevent burning, but not so much it won't boil off. Aim for stew, not soup!
7. Simmer 45 minutes more or until liquid is absorbed and vegetables are tender.

ground beef, baking potatoes, carrot, onion, dry lentils, tomato sauce, tomato, beef stock, garlic, curry powder, paprika, pepper, bay leaf

Taken from www.food.com/recipe/hamburger-lentil-potato-tomato-stew-272991 (may not work)