My original recipe calls for lentils only, but to stretch a dollar and add the meat protein portion, I use neck bones. The neck bones don't have a lot of meat but do add a lot of flavor and also allows the diner the option to gnaw on some mighty tasty bones.

• 1 cup red lentils
• 1 small onion, minced
• 3 beef bouillon cubes OR or 3/4 tablespoon beef concentrate
• Juice of 1 to 1 ½ lemons
• ½ to 1 pound lamb neck bones, optional
• Sliced green onion and sprigs of parsley for garnish

• 2 tablespoons butter
• 1/2 large Bell pepper, finely chopped
• Salt (adjust only after adding beef bouillon or beef concentrate)
• 1 ½ tablespoons dried mint
• 4 cloves garlic, diced

1. Add the neck bones to a large soup pot. Add two tablespoons of olive oil and 4 diced cloves of garlic, heat and add the neck bones. Sauté until cooked and tender; remove the neck bones and set aside, saving the cooking liquid.

   

2. Add butter to the cooking liquid and add the onions and green pepper and cook until translucent.

   

3. In a medium pot, add the lentils to 1 quart of water with either 3 beef bouillon cubes or 3/4 tablespoon on beef concentrate (take care the bouillon and beef concentrate also add salt better to add less and add before trying to remove). Cook the lentils until al-dente. Add lentils to the sautéed vegetables.

   

4. Add the neck bones back into the pot. Simmer for another 15 minutes. Add the juice of 1 lemon to start and the dried mint. Adjust according to taste. Serve with garlic toast and top with minced parsley and green onions. Makes about 4-6 servings NOTE: if you find your broth too salty, peel and quarter one russet potato and add to mixture. Simmer for about 15-20 minutes then remove the potato.