Lentil Stew

Lentil Stew 1 cup dried lentils, rinsed 2-1/2 cups water 2 teaspoons beef bouillon granules 1/2 pound ground beef, cooked and drained 2 medium carrots, sliced 2 cups tomato juice 1/2 teaspoon dried oregano 1/2 cup chopped onion 2 celery ribs, chopped 1 garlic clove, minced In a large saucepan, bring the lentils, water and bouillon to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Stir in the remaining ingredients. Return to a boil; reduce heat and simmer 20-30 minutes longer or until lentils and vegetables are tender. Yield: 6 servings