Lamb and Lentil Stew
- 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.
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
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
