Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil
1 tb Butter
3 cl Garlic, minced
2 Onions, chopped
2 Carrots, cut into small
Cubes
1 ts Salt
1 ts Pepper
6 c Lamb stock
2 c Chopped very ripe tomatoes
Or canned tomatoes
1 Bay leaf
1 Bone from a roast leg of
Lamb
1 c Cubed cooked lamb
Tabasco or other liquid hot
Pepper sauce

1. In a large soup pot, heat the olive oil and butter over
moderately low heat. Add the garlic, onions, carrots, half the
rosemary, the thyme, and salt and pepper to taste. Simmer, Add the
lamb stock, tomatoes, lentils, bay leaf, and the lamb bone from the
roast if you still have it and bring the soup to a boil. Reduce the
heat and simmer, partially covered, for about 40 to 50 minutes, or
until the lentils are tender. Taste for seasoning.

2. To serve, place a small handful of cooked lamb in the bottom
of each soup bowl and ladle the hot soup over it. Garnish with the
remaining fresh rosemary. Serve with a bottle of Tabasco on the side.

Serves 4 to 6.

From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York.
Shared by: Karin Brewer, Cooking Echo, 2/93

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