Lamb and Lentil Stew

1 onion
6 cloves garlic
1 lb ground lamb
1 jalapeno
1 - 2 Tbsp chili powder, to your heat preference
2 tsp oregano
1 tall can (about 14 oz) tomato chunks
1 tall can (about 12 oz) tomato sauce
1 c dry lentils

Cook the lentils in 3 c of water for 15 minutes--they'll still be crunchy. Drain and set aside.

Chop the onion and mince the garlic, then saute them another pan in a little oil. Add the lamb and cook till the onions are translucent and the lamb is no longer pink. Stir in the minced jalapeno and herbs. Add the tomato stuff and simmer.

Add the lentils to the lamb and thin with water, if desired. Simmer another ten minutes