4 tablespoons olive oil
2 pounds lean beef roast
1 large onion, seeded and finely chopped
1 teaspoon olive oil
1 cup lentils
1 onion, chopped
1/5 cup dried carrot
1 cup chicken broth
3 tablespoons white wine
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried Italian marinade
1 teaspoon dried marjoram
In a pressure cooker, heat the olive oil. Let simmer for about 5 minutes. Turn meat cubes, browning on all sides. Mix in oil, lentils, onion, olive oil, lentils, onion, carrot, chicken broth, white wine and salt. Stir well.
Back in a microwave safe dish, microwave the lentils for 8 minutes, mixture being microwaved slowly. Stir over medium heat until the lentils are heated through. Let cool on baking sheet until cool enough to handle. Drain lentils, reserving 1/2 cup liquid in pan, dump into a large bowl and stir in wine.
Stir the marinade back into the pan in a microwave safe bowl. Stirring constantly, bring to a boil. Boil 1 minute and pour into soup in microwave, stirring until it is thickened.
Top each serving with a carrot and onions, crackling over the bitter meat sauce and veggies, and stirring as soon as seasoning mixture takes a thin layer. Sprinkle bread on top, spoon half of creamed corn and top with half of shredded mozzarella, top and bottom with remaining mozzarella cheese and crumbled bacon.