Rice, Lamb And Lentil Soup - cooking recipe

Ingredients

1 lb. cubed lamb
5 c. water (approximately)
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 c. lentils
1 large onion, sliced
1 Tbsp. butter
1 c. raw rice

Preparation

Brown the lamb in its own additional fat.
Add 3 cups of the water, the salt and pepper; bring to a boil, reduce the heat and simmer, covered, 2 1/2 hours.
Wash the lentils; add to the lamb and cook 15 minutes.
While the lentils are cooking, brown the onion in the butter and then add to the lentils.
Add the remaining water; bring to a boil and add the rice.
Cover and continue cooking until the rice, lentils and lamb are tender, stirring occasionally.
The soup should be thick.