LAMB AND LENTIL SOUP

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.

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