Crock Pot Lamb And Lentil Soup

• 12 ounces lean boneless lamb or 12 ounces beef, cut into 1/2 inch cubes
• 1 tablespoon cooking oil
• 1 cup thinly sliced celery (2 stalks)
• 1 cup coarsely chopped carrot (2 medium)
• 1 cup dry lentils, rinsed and drained
• 1 (10 3/4 ounce) can condensed French onion soup
• 1 1/2 teaspoons dried thyme, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 1/4 cups water

1. In a large skillet brown meat in hot oil.
2. Drain fat.
3. Meanwhile, in a 3 1/2 or 4-quart slow cooker place celery, carrots, and lentils.
4. Top with meat.
5. Stir in soup, thyme, salt, and pepper.
6. Gradually stir in water.
7. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

lamb, cooking oil, celery, carrot, dry lentils, condensed french onion soup, thyme, salt, black pepper, water

Taken from www.food.com/recipe/crock-pot-lamb-and-lentil-soup-119745 (may not work)