| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soup | 6 | Servings | |
INGREDIENTS
| 2 | lb | Boned shoulder of lamb |
| 2 | T | Shortening |
| 4 | c | Water |
| 1 1/2 | c | Dried lentils |
| 1 | t | Salt |
| 1 | Bay leaf | |
| 1 | T | Chopped parsley |
| 1 | Onion, finely chopped | |
| 6 | Carrots, scraped and cut | |
| into 2-inch lengths | ||
| 1 | Clove garlic, minced | |
| 6 | Onions, peeled | |
| 1/8 | t | Powdered thyme |
| 1/2 | t | Salt |
| 1/8 | t | 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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