Lentil-Hamburger Soup

• 1 lb. ground beef
• 3/4 c. 1/8-inch slices carrot
• 1/2 c. chopped onion
• 1 clove garlic, finely chopped
• 2 c. hot water
• 1 (16 oz.) can stewed tomatoes
• 1 (4 oz.) can mushroom stems and pieces
• 3/4 c. uncooked dried lentils
• 1/2 c. sliced celery
• 2 Tbsp. dried parsley flakes
• 2 tsp. salt
• 1 tsp. instant beef bouillon
• 1 tsp. Worcestershire sauce
• 1/4 tsp. pepper
• 1 bay leaf
• 1 c. hot water

1. Crumble ground beef into 3-quart casserole; add carrot, onion and garlic.
2. Cover loosely and microwave on High (100%) for 4 minutes; break up and stir.
3. Cover and microwave until little pink remains in beef, 3 to 4 minutes longer; drain.
4. Stir in 2 cups hot water, stewed tomatoes (with liquid), mushrooms (with liquid) and remaining ingredients, except 1 cup hot water.
5. Cover tightly and microwave on High (100%), stirring every 6 minutes, until vegetables are tender, 24 to 28 minutes.

ground beef, carrot, onion, clove garlic, water, tomatoes, mushroom stems, celery, parsley flakes, salt, instant beef bouillon, worcestershire sauce, pepper, bay leaf, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1060599 (may not work)