Combine, bring to boil, cover and simmer 1 hour:
2 cups ads majroosh (red lentils)
1 pound or more lamb shanks
6 cups water
1-1/2 t. salt
1/2 t. black pepper

Sauté until soft in:
3 T. olive oil
1 large onion, chopped
1 garlic clove, minced

Add:
4 cups chopped Swiss chard

Cook and stir until chard is wilted. Add to soup and simmer 15 minutes.

Then add:
1/4 cup lemon juice

Adjust seasonings and serve with lamb shank on side, or cut up in the soup.
The red lentils turn a golden color, making the soup attractive with the green of the chard. Thick and creamy. May be made ahead of time. Serves 6.