½ cup olive oil
6 onions, diced
1 lb. lamb, cubed
2 carrots
2 stalks celery
1 green pepper
2 cups tomatoes
1 lb. lentils
2–3 cups water
1 tsp. salt
¼ tsp. black pepper
Heat the oil; add the onions and saute until tender but not brown. Add the cubed meat (it should be as lean as possible) and let simmer while washing and dicing the vegetables. Add the vegetables and lentils to the meat with 2 cups of water, and simmer gently until lentils are tender. It will take about 1½ hours. Add salt and pepper when the lentils are cooked. Shake the pot occasionally or add another cup of water to prevent sticking. * Serve hot in a bowl or on a plate next to a cucumber salad.