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.

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