Inspired by Lorna Sass, I put the lamb bone from Sunday's leg'o to good
use.

Recipe to follow is in that Elizabeth David narrative style.

Saute a chopped onion and some crushed garlic in olive oil in the
pressure cooker. Add chopped celery (1 or 2 ribs) and chopped carrot
(one large, or a handful of "baby carrots"). Pick over and rinse a cup
of lentils. When onions look translucent, add 4 cups of water (or stock
if you're really getting fancy), a lamb bone with most of the cooked
meat trimmed away and reserved (if any), a couple of bay leaves, and
some canned tomatos. I used some leftover marinara sauce. A cup or more
makes it very tomatoey, a half cup (or one large skinned and chopped
tomato if using fresh) just adds flavor and tang to the lentils without
becoming the dominant note. Close pressure cooker, bring to pressure
and cook about 15 minutes (or consult your cooker's manual
lentils). Let pressure drop naturally, open cooker, add reserved,
chopped lamb (if any) and heat through; season to taste with salt,
pepper, marjoram and whatever else strikes your fancy. I also add more
minced garlic and let that cook 3 minutes to take off the "edge" (Lorna
Sass and Marlena Spieler both like this touch) and then garnish with
fresh chopped parsley.

This is good in bowls with plenty of french bread on the side, and you
need a fresh green salad or something green and crunchy to contrast.

Leila