Very simple, very filling, nice and thick. What really makes this soup something special are the Middle Eastern spices along with a generous amount of lemon. It’s not a lemon flavored soup at all. The lemon adds this amazing brightness to the flavor and makes the entire taste palette pop.

SOUP BASE
1 pork shank
2 quarts water

VEGETABLES & SEASONINGS
3 medium carrots, sliced thin
1 medium onion, chopped coarse
2 ounces tomato paste
3 cloves garlic, chopped fine
½ teaspoon pepper
¼ teaspoon cayenne pepper
1 Tablespoons cumin
1 Tablespoons ground coriander
1 teaspoon Garam Masala
1 Tablespoons Pic-a-peppa sauce
¼ cup lemon juice

LENTILS
1 cup red lentils, rinsed and sorted

Method
Put pork shank in the stock pot and fill pot with water until shank is covered. Approximately 2 quarts. It’s more important to cover the pork shank than measure the amount of water. Set on medium and cook for 4 hours.

Remove the pork shank to a bowl and let cool until you can handle it. Skim off any foam from the liquid in the stock pot.

Remove the meat from the bone and clean off the fat. Return the meat to the pot, shredding it slightly with your fingers while putting it in the liquid.

Put in vegetables and seasoning. Let simmer 2 hours.

Add lentils and cook 15 to 30 minutes, or until soft. (note: add some dry white wine or water to thin out the soup if it becomes too thick)