1. In a large or extra large soup pot, over medium heat, fry the ground beef until just browned. Remove the ground beef to a bowl temporarily.
2. Add the carrots, celery, and red onion to the pot and cook for 4-5 minutes, until just starting to soften. Add in the garlic and cook for about another minute.
3. Add the ground beef along with the remaining ingredients into the pot. Stir well.
4. Bring the pot to a boil, then reduce to a light simmer for around 45-60 minutes. In the last 8-10 minutes add the lentil flour pasta and cook to el dente.
5. Taste test and salt/pepper as needed. Remove the bay leaves before serving.