12-oz lean boneless lamb, cut into 1/2-inch cubes
1 tbsp canola oil
1 cup thinly sliced celery
1 cup chopped carrots
1 cup dry lentils, rinsed and drained
1 can (10.5-oz) condensed French onion soup
1 1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
3 1/4 cups water
Heat oil in a large skillet, add lamb and brown. Drain fat from meat.
Place the veggies in a slow cooker. Stir in the soup and spices, gradually stir in the water.
Cover and cook on low 7 to 8 hours or on high 3 1/2 to 4 hours.
file photo for reference - not this exact recipe
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