Cut the meat into 2 inch cubes and season with salt and pepper.
Preheat oven to 150 ° C .
Heat oil in a pan , fry caraway seeds short, add diced meat and fry on all sides. Peel the onion and garlic, chop coarsely and fry aslo. Fry as long as the meat juices entirely
is overcooked. Then add 500 ml of soup and season with salt , pepper and thyme. Cover and simmer in the oven at 150 ° C for 30 minutes.
Wash lentils, let them dry and add to the sauce , add 250 ml of soup and simmer 40-50 minutes more. You may refill liquid.
Cut Debreziner in 1/2 cm thick pieces, fry in a pan and fold into the stew.
Serve with parsley.