Rice, Lamb and Lentil Soup

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.