|Dried lentils||1 1⁄2 Cup (24 tbs)|
|Cold water||2 1⁄2 Quart|
|Leg of lamb roast/Uncooked lamb bones||8 Ounce (Leftovers)|
|Peeled garlic||1 Clove (5 gm) (Small Clove)|
|Peppercorns||1⁄4 Teaspoon (10 In Number)|
|Peeled sliced onion||1 Medium|
|Celery tops||1 Cup (16 tbs)|
|Parsley sprigs||4 Small|
|Peeled diced carrot||2 Cup (32 tbs)|
Pick over, then wash lentils, and soak in the cold water overnight.
Drain; measure liquid from beans; add enough cold water to make 2 1/2 qts.
Add the lamb bones, salt, and next 6 ingredients tied in a piece of cheesecloth.
Cover, and simmer 4 hrs.
Remove bones and bag, leaving bits of meat in broth.
Add lentils; cover, and cook 15 min.
Add diced carrots and pepper; continue cooking until lentils and carrots are tender—about 20-30 min.