Name: Lamb and Lentil Stew
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Meats		Soup	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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 <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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