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 Glens MM Recipe Archive, G Internet.