Monday, July 10, 2006

Lamb Lentil Stew

12 oz. lean boneless lamb or beef, cut into 1/2 inch cubes
1 tbs. cooking oil
1 cup thinly sliced celery (2 stalks)
1 cup coarsely chopped carrots (2 medium)
1 cup dry lentils, rinsed and drained
1 10.5 oz. can condensed French onion soup
1.5 tsp. dried thyme, crushed
1/2 tsp. salt
1/2 tsp. black pepper
3 1/4 cups water

1. In a large skillet, brown meat in hot oil. Drain fat. Meanwhile, place celery, carrots, and lentils in slow cooker. Top with meat. Stir in soup, thyme, salt, and pepper. Gradually stir in water.

2. Cover and cook on low-heat setting for 7 to 8 hours or high heat setting for 3 to 4 hours.

Note: When I made this, I used about a pound of lamb, and substituted lipton dry onion soup mix for the condensed soup, adding in a little port wine for extra liquid and flavor.

Daniel: enjoy! Let me know if you make this!

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