Recipes	SOUPS: Red Lentil Soup with Lamb (Shourabit 'Ads)   Combine the following ingredients, bring to boil, cover and simmer 1 hour: 2 cups ads majroosh (red lentils) 1 pound or more lamb shanks 6 cups water 1-1/2 t. salt 1/2 t. black pepper Sauté until soft in: 3 T. olive oil 1 large onion, chopped 1 garlic clove, minced Add: 4 cups chopped Swiss chard Cook and stir until chard is wilted. Add to soup and simmer 15 minutes. Then add: 1/4 cup lemon juice Adjust seasonings and serve with lamb shank on side, or cut up in the soup. The red lentils turn a golden color, making the soup attractive with the green of the chard. Thick and creamy. May be made ahead of time. Serves 6. From "Peasant Cooking of Many Lands" by Coralie Castle and Margaret Gin   Say Bismillah and eat! Recipes