Title: Lamb and Lentil Stew
Categories: Soup
Yield: 6 Servings

2 lb Boned shoulder of lamb
2 tb Shortening
4 c Water
1 1/2 c Dried lentils
1 ts Salt
1 Bay leaf
1 tb Chopped parsley
1 Onion; finely chopped
6 sm Carrots; scraped and cut
-into 2-inch lengths
1 Clove garlic; minced
6 sm Onions; peeled
1/8 ts Powdered thyme
1/2 ts Salt
1/8 ts Pepper

Cut lamb into 2-inch pieces, add to shortening in heavy kettle; brown well.
Add water, lentils, salt, bay leaf, parsley, chopped onion, carrots, and
garlic. Cover, and simmer over low heat for 2 hours or until meat and
lentils are tender. Add whole onions, thyme, salt, and pepper. Cover and
continue to cook the stew until vegetables are tender. Yield: 6 servings.

From , by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.