Bring 6 cups water to boil. Add lentils, shredded coconut, dried lovage, cook 30 minutes. Stir to prevent lentils from sticking to the bottom. Taste. When soft, add 10 cups boiling water.

Next, Add dried cured bacon, cook 30 minutes.

Then, Add pork ribs, cook 30 minutes.

Next, Add celeriac, cubed, cook 30 minutes

Taste the broth. Take out the cooked cured bacon, the cooked hotdogs, take out the cooked ribs, remove the bones, cut the meats in pieces, add back shredded bacon, sliced hot dog, sliced rib meat, add potatoes, parsley, garlic, cook 30 more minutes till lentil soup smells fragrant and tastes super creamy. Add fresh lemon juice. Serve with rustic rye bread. Pairs well with dark beer. Enjoy.

Bones go to garden fermenter. Extra Soup freezes well in cup size portions in freezer bags.