Olive oil
1 lg. onion
1/2 lb. lean lamb, cut in stir fry pieces
4 c. water
1 c. dry lentils
Grated rind of 1 lemon
Juice of 1 lemon
1/2 tsp. cumin
3/4 tsp. dry marjoram
1/4 tsp. dry sage
1/4 tsp. dry savory salt

Brown onion and lamb in olive oil. Add next 9 ingredients and cook until lentils are done, approximately 45 minutes. Serve lamb and lentils with fresh zucchini strips dipped in sour half & half with fresh peppermint. Add lime juice, mayonnaise and skim milk for less animal fat.