Waste not, want not...

Last night's supper was a hearty soup (more of a potage) made from Sunday's leftover roast lamb. Sauteed chopped onions, carrots and garlic. Add lamb cut into cubes, the lamb bone, leftover gravy, potatoes, 1/3 cup red lentils, half a Swede, chopped, a teaspoon dried thyme, teaspoon chili flakes, salt and pepper. Simmer for 45 minutes stirring often so that lentils become creamy.  Delish!

Photo copyright SvD.