Lentil Stew

• 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

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

bell pepper, onion, garlic, olive oil, red wine vinegar, salt, italianstyle diced, tomato sauce, lean ground beef

Taken from www.food.com/recipe/lentil-stew-166969 (may not work)