Lentil-Hamburger Soup - cooking recipe

Ingredients

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

Preparation

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