This recipe makes a really amazing lentil soup with a lot of leftover ingredients. I used pork bones here because that is what I had but you can use beef bones, lamb, or even chicken (although I would make the chicken stock first and strain it because of all the little bones). But I did not only use the leftover bones, I also used the leftover fat from the pan, and the leftover gravy.
First, see what veggies you have in the fridge. I had carrots, onions, celery, and garlic. Also, use the celery leaves. I am not sure why people don’t. Chop them up
Next, take the fat you skimmed off from the roasting pan and use it to saute your vegetables
Add your meat bone, some broth (I used mushroom broth), the split red lentils, 2 bay leaves and the leftover gravy.
Then cook for several hours on low add salt and pepper to taste.