1 tablespoon olive oil
1/2 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon dried basil
1/8 teaspoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried marjoram
1 teaspoon dried basil
1/4 teaspoon dried thyme
1 cup lentils
1 small onion, finely chopped
2 tablespoons olive oil
1/2 cup all-purpose flour
1/2 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1 cup chopped onion
1 cup chopped celery
1 1/2 tablespoons chopped fresh thyme
1 cup beef bouillon granules
1 cup dry beef broth
1 1/2 pounds beef chuck
1 pound beef stew meat
1 pound lean ground beef
2 pounds lean pork
In a large saucepan, heat olive oil over medium heat. Stir in salt, garlic powder, basil, oregano, rosemary, marjoram, basil, thyme, lentils, onion, beef bouillon, beef broth, and beef chuck. Place meat in pan, covering meat completely. Bring to a boil. Cover, reduce heat, and simmer 15 to 20 minutes.
Stir flour into meat mixture; stir in rice and cornmeal. Cook, stirring constantly, for 5 minutes. Stir in lentils. Gradually stir in broth and remaining stock. Return meat to pan, cover, and simmer 10 minutes.
Remove meat from heat; stir lentils into tomato sauce mixture. Bring to a boil, stirring occasionally. Reduce heat to low, stirring occasionally. Stir in lentils and oil, and cook, stirring constantly, for 5 minutes or until lentils are heated through. Serve with meat and vegetables.