1 1/4 c. dried lentils
3/4 lb. smoked pork ribs or neck bones
1 lg. onion
1 lg. carrot
1 lg. celery stalk
2 tbsp. butter
1 tbsp. olive oil
2 1/4 c. water
1 can (14 oz.) beef broth
1 to 2 tbsp. red wine vinegar
1 can (14 1/2 oz.) whole peeled tomatoes, undrained
1/4 tsp. pepper
1 bay leaf
2 tbsp. minced fresh parsley
Pinch salt

Rinse and sort lentils; reserve. Rinse bones to remove excess salt; reserve. Chop onion. Pare and dice carrot, slice celery. Heat butter and oil in 5 quart Dutch oven over medium heat. Add vegetables and saute until onion is soft, about 6 minutes. Add reserved lentils and bones to pan. Stir in water, broth and 1 tablespoon vinegar. Chop canned tomatoes and add to pan. Stir in pepper and bay leaf. Heat over high heat to boiling; reduce heat to low. Simmer covered, stirring occasionally until lentils are tender (50 to 60 minutes). Remove from heat.

Remove and discard bay leaf. Remove bones from soup, let bones cool and remove meat from bones. Add to soup. Heat soup just to simmering stir in parsley. Add salt to taste.