INGREDIENTS

1. 6 1/4-7 1/2cupswateror stock
2. 2lbslamb necks, cut into pieces
3. 1/2onion, chopped
4. 1garlic clove, crushed
5. 1bay leaf
6. 1clove
7. 2fresh thyme sprigs
8. 8ouncespotatoes
9. 3/4cupred lentils
10. 2 1/2cupswater
11. salt and pepper
12. choppedfresh parsley

DIRECTIONS

1. Pour 6 1/4 cups of water or stock into a large pan and add thelamb, chopped onion, crushed garlic, bay leaf, clove and thyme sprigs. Bring to a boil, then lower heat and simmer gently for about 1 hour, until lamb is tender.
2. Peel the poataoes and cut them into rough 1 inch cubes. Add them to the soup in the pan and cook for a further 5 minutes.
3. Add the red lentils to the pan, stirring them gently into the stock, then seaon to taste with salt and plenty of pepper. Add approximately 1 1/4 cups of warm water to completely cover the vegetables and meat.
4. Bring the soup back to a boil, then lower the heat, cover and simmer for 25 minutes or until the lentils are cooked, stirring occasionally. Add a little more water during cooking if the soup becomes too thick. Just before serving, stir in chopped parsley.