1 tablespoon olive oil
2 tablespoons minced garlic
1 tablespoon onion, minced
2 cloves garlic, minced
1 cup chopped onion
1 cup chopped celery
2 tablespoons chopped fresh parsley
1 pound lentils, coarsely divided
1 cup cooked and diced beef
2 small eggs, beaten
1 (12 ounce) can whole peeled tomatoes, with juice
1/2 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon dried rosemary, crushed
1 tablespoon crushed red pepper flakes
1 (8 ounce) bottle Italian-style salad dressing
Heat oil in a large skillet over medium heat. Cook garlic until golden brown, and remove cloves. Stir in garlic and onion, and cook until onions are transparent, about 3 minutes. Stir in celery and parsley; cook 5 minutes more.
In a small mixing bowl, combine lentils, beef, eggs, tomatoes, salt, oregano, rosemary, crushed red pepper flakes, Italian-style dressing. Cover, and simmer 5 minutes, stirring occasionally. Serve warm with lentil soup or soup.