Lentils And Rice Soup

• 1 pkg. lentils (dried)
• 3 to 4 cloves garlic, chopped
• 2 stalks celery, chopped
• 1 to 1 1/2 lb. lamb for stew
• 1 (28 oz.) can crushed tomatoes
• 3 stalks carrots, sliced
• 1 c. rice
• 4 qt. cold water
• 1 tsp. salt (or more to taste)
• 1/2 tsp. black pepper
• 1/4 tsp. thyme
• 1/4 tsp. crushed rosemary

1. Soak lentils overnight (after rinsing and cleaning).
2. Add to 4 quarts cold water.
3. Add lamb, celery, garlic, crushed tomatoes, salt, pepper and herbs.
4. Bring to boil.
5. Simmer for 1 hour. Remove lamb from pot and cut off bones.
6. Return to pot.
7. Add carrots and rice.
8. Simmer another 15 to 20 minutes or when rice is tender.
9. Serve with hot Italian or French bread.
10. Makes enough to freeze for another meal! A great winter warmer-upper.

lentils, garlic, stalks celery, lamb for stew, tomatoes, stalks carrots, rice, cold water, salt, black pepper, thyme, rosemary

Taken from www.cookbooks.com/Recipe-Details.aspx?id=814665 (may not work)