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