Praise then darkness, and creation unfinished

It's a very straightforward and malleable thing. Brown some cut-up fatty meat (The original recipe called for lamb breast, I mostly use chicken sausages, 1/4-3/4 lb. is plausible. Non-fatty meat doesn't work as well unless you use bacon fat to cook it in.), remove, cook a diced onion and some garlic in the leftover fat until nearly transparent, add a diced carrot (and, if you like, a diced celery stalk, or any of a number of other things) and cook three more minutes, add the meat, 14 oz. chicken broth or broth-water mix or water, 1/2 cup lentils, and such spices as seem good (almost always including some rosemary). Cover and simmer for 55 minutes. If you like, add peas or short-cooking spices five minutes before it's done. I use a dutch oven, but a covered pot should work. The recipe this is based on is from Cooking for Two Today by Hewitt and Blanchard, a book I use a lot.