Paul's Apple, Lamb and Lentil Soup

Ingredients

• 1 cup cabernet sauvignon wine 
• 16 ounce lentils dried
• 1 cup cilantro leaves fresh chopped
• 2 teaspoons thyme leaves fresh finely chopped
• 5 cloves garlic finely chopped
• 1 pound lamb neck bones 
• 3 pounds lamb shoulder steak 
• 2  delicious apples diced red cored peeled
• 6 servings salt and pepper black freshly ground
• 2 medium onion yellow chopped

Equipment

• bowl
• pot

Directions

1. Trim lamb shoulder steak from bones and set aside bones.
2. Cut steak into 1 inch cubes and set aside.
3. Place shoulder and neck bones in a large stockpot and cover with water; simmer bones over medium high heat for 1 to 1 1/2 hours.
4. Remove bones from stockpot and discard. Reserve liquid.
5. Add the cubed lamb, lentils, onions, garlic and thyme to the liquid in the stockpot; cook over medium heat for 15 minutes.
6. Add apples and wine to the stockpot and cook another 15 minutes, or until lentils and lamb are tender. Season with salt and pepper.
7. Serve in bowls sprinkled with cilantro.