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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.

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