Lamb and Lentil Soup

• 6 14-7 12 cups water or 6 14-7 12 cups stock
• 2 lbs lamb necks, cut into pieces
• 12 onion, chopped
• 1 garlic clove, crushed
• 1 bay leaf
• 1 clove
• 2 fresh thyme sprigs
• 8 ounces potatoes
• 34 cup red lentil
• 2 12 cups water
• salt and pepper
• chopped fresh parsley

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.
2. Bring to a boil, then lower heat and simmer gently for about 1 hour, until lamb is tender.
3. Peel the poataoes and cut them into rough 1 inch cubes.
4. Add them to the soup in the pan and cook for a further 5 minutes.
5. Add the red lentils to the pan, stirring them gently into the stock, then seaon to taste with salt and plenty of pepper.
6. Add approximately 1 1/4 cups of warm water to completely cover the vegetables and meat.
7. 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.
8. Add a little more water during cooking if the soup becomes too thick.
9. Just before serving, stir in chopped parsley.

water, lamb necks, onion, garlic, bay leaf, clove, thyme, potatoes, red lentil, water, salt, fresh parsley

Taken from www.food.com/recipe/lamb-and-lentil-soup-207752 (may not work)