I knew a month focusing on recipes would not be complete without this recipe, but I had other obligations on the other letter days, so Onion it is! Believe me, the onion is a small part of this dish.  This is my friend Valerie Comer‘s recipe, and I highly recommend you explore the other recipes in her “Healthy Recipe Box” wiki.  Here’s the link to Beef and Lentil Stew.  The recipe says it serves six, and I’d offer those are generous serving sizes.

Place in a large heavy saucepan over medium heat:

1 pound lean ground beef
1 medium-sized onion, chopped

Saute until beef is browned and the onion is translucent.

Then add:

2 medium-sized carrots, thinly sliced
1 cup thinly sliced mushrooms
2 cloves garlic, grated
1 28-ounce can tomatoes (about 4 cups)
1 tablespoon soy sauce
2 teaspoons basil (2 tablespoons fresh chopped)
1 teaspoon marjoram
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano (2 teaspoons fresh chopped)

Bring to a boil, then add:

1 cup dry lentils

Return to a boil; cover and lower heat and allow to simmer for about 40 minutes, until lentils and vegetables are tender. Be careful it doesn’t run dry; you may have to add a little water.

For me, there were some unusual spices, but I bought them, and I haven’t regretted that decision — they really make this recipe. I haven’t asked Val, and I haven’t tried it myself, but this might be  a candidate for a slow cooker recipe.  What do you think?