2 carrots, sliced thin
1 sm. green pepper, diced or sliced thin
1 sm. onion, chopped
2 cloves garlic, crushed
2 tbsp. olive oil
1 lb. lentils
1 qt. water (4 c.)
1 bay leaf
6 c. beef stock (use bouillon cubes for ease)
2 tbsp. tomato paste
2 tbsp. vinegar
1/4 tsp. red pepper
2 tsp. Worcestershire sauce
Optional: 3/4 lb. lamb cut in cubes
Garnish: Sour cream

Saute first 3 ingredients in olive oil with crushed garlic in soup pot. Combine lentils with vegetables in pot. Cover with 4 cups water and bay leaf. Simmer until lentils are soft (usually less than an hour). Now add beef stock and seasonings. Simmer about another hour. Brown lamb and add to make a stew. Serve with garnish if you want. Makes about 6-8 servings.