Lamb and Lentil Stew
| Yield: | 6 Servings |
| Categories: | Soups |
| 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 |
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