Preparation time: Approximately 1 hour.

1 c. red lentels
1/4 to 1/2 c. coarse bouglar (bulghour)
Lamb bones for stewing or stew beef
2 med. size onions, coarsely chopped
1/2 can tomato paste
1 sm. can tomato sauce
Salt and pepper to taste
1 stalk celery, coarsely chopped

Saute lamb bones in water (to cover) on medium heat until some fat is released and water is cooked down. In this add the onions and cook until transparent. Add lentels and rest of ingredients, except bulghour, cover with water and cook until lentels are cooked. Add bulghour last 15 minutes - taste to see if its done and correct seasonings.