1 1/2 lb. beef (chuck), cut into sm. pieces
1 lg. onion, chopped
1 lb. pkg. dried lentils
1 potato, diced
1 or 2 carrots, thinly sliced

Brown meat in a large saucepan. Add salt, pepper and a large onion. When onion is tender, add about 2 quarts water. Cover pan. Bring to boil, then simmer about 1 hour until meat is tender.

While meat is cooking, wash lentils and soak in enough cold water to cover. When meat is tender, add lentils, including soaking water; continue to cook until lentils are nearly done, 45 minutes to 1 hour. Add potato and thinly sliced carrot. Cook until done.

NOTE: Soup bone or beef bouillon cubes enhances the flavor. Flavor of soup improves by letting it sit for awhile. Serves 4-6.