2 c. cubed leftover lamb
2 oz. salt pork, diced
1/4 c. finely chopped onion
1 garlic clove, minced
1 1/2 c. dried lentils
3 c. chicken bouillon
3 c. canned tomatoes
1 tbsp. chopped parsley

Saute pork, onion and garlic until pork is crisp. Add all remaining ingredients except lamb. Bring to a boil; reduce heat, cover and simmer for two hours. Add lamb and pour all into casserole dish. Bake in moderate oven (350 degrees) for 20 minutes. Serves 6.