Lentil Soup - from a really great free-style session

1 bag lentils (16 oz. ?), washed and drained
1 lamb chop, meat cut off and cubed, including bones
1/2 yellow onion, chopped coarsely
2 t. prepared minced garlic (from a jar)
some olive oil
1 T. rosemary, crushed
a pinch of thyme
1 can beef broth
water to cover
1 stick celery, peeled and diced
1 carrot, peeled and diced
1-2 green onions, big julienne (cut into 5" chunks, then slice
lengthwise and part into all separate pieces)
1 poblano pepper, roasted/seeded/peeled/diced (hey, I had it around ..)

Heat oil to smoking in a thin pan, and sear the meat well. If your
hands aren't burned from the spatter and your eyes aren't smarting
from the smoke, it wasn't hot enough. Add the onion, garlic, and
rosemary, and stir-fry for a minute or two until a wonderful Greek
smell comes up from the lamb and spices. Add the beef broth and
the lentils. Add the vegetables and cover with water. Bring to a
boil, then simmer for 35-40 minutes and add salt to taste (optional).

Serve with crusty bread. To die for, very savory and fragrant and
nourishing.