Turkish Lentil-and-Vegetable Soup After simmering the soup for 2 hours, it's traditional to top with a splash of vinegar, which adds a tart finish. 4 fresh thyme sprigs 4 fresh parsley sprigs 4 black peppercorns 1 bay leaf 1-1/2 pounds lamb shank 8 cups water 3 cups chopped onion 2 cups dried lentils 2 cups thinly sliced celery 2 cups thinly sliced carrot 1 cup chopped leek 1 cup dry red wine 1 tablespoon fresh or 1 teaspoon dried thyme 3/4 teaspoon salt 1/2 teaspoon black pepper 1/8 teaspoon crushed red pepper 8 teaspoons chopped fresh mint 8 teaspoons red wine vinegar Place first 4 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Trim fat from lamb shank. Place cheesecloth bag, lamb, and next 11 ingredients (lamb through crushed red pepper) in a large Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours or until lamb is tender. Discard cheesecloth bag. Remove lamb shank from soup. Remove lamb from bone, and discard bone. Cut meat into bite-size pieces, and stir meat into soup. Spoon into shallow bowls, and sprinkle each serving with 1 teaspoon mint and 1 teaspoon vinegar. YIELD: 8 servings. From Cooking Light, April 2002 middle eastern recipe index christina m k al-sudairy Save 59% on Cooking Light!