1 lb Lean Ground Beef
1/2 c  Onion; Chopped, 1 Md
1    Clove Garlic; Minced
4 oz Mushroom Stems & Pieces;1 Cn
16 oz Stewed Tomatoes; 1 Cn
1    Celery Stalk; Sliced
1    Carrot; Lg, Sliced
1 c  Lentils; Uncooked
3 c  Water
1/4 c  Red Wine; Optional
1    Bay Leaf
2 tb Parsley; Snipped
1 ts Salt
1 ts Beef Bouillon; Instant
1/4 ts Pepper

Cook and stir the meat, onion and the garlic in a Dutch oven until the
meat is brown. Drain off the excess fat. Stir in the undrained
mushrooms, and the remaining ingredients. Heat to boiling then reduce the
heat, cover, and simmer, stirring occasionally, until the lentils are
tender, about 40 minutes. Remove the bay leaf and serve.