Lentil Hamburger Soup

• 1 lb. ground beef
• 3/4 c. carrot slices
• 1/2 c. chopped onion
• 1 clove garlic, chopped
• 2 c. hot water
• 1 (16 oz.) can stewed tomatoes
• 1 (4 oz.) can mushrooms
• 3/4 c. uncooked dried lentils
• 1/2 c. sliced celery
• 2 Tbsp. dried parsley
• 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 meat in 3-quart casserole. Add carrots, onion and garlic.
2. Cover loosely.
3. Microwave on High 4 minutes. Stir, cover and microwave 3 to 4 minutes more. Drain. Stir in 2 cups hot water, tomatoes with liquid, mushrooms with liquid and remaining ingredients except 1 cup hot water. Cover tightly and microwave on High, stirring every 6 minutes, until vegetables are tender, 24 to 28 minutes. Stir in 1 cup hot water.
4. Cover tightly and microwave on High until bubbly, 3 to 5 minutes.
5. Makes 6 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=291132 (may not work)