Ingredients

•   12-ounces lean boneless lamb or beef, cut into 1/2-inch cubes
• 1  tablespoon cooking oil
• 1  cup thinly sliced celery
• 1  cup coarsely chopped carrots
• 1  cup dry lentils, rinsed and drained
• 1  10-1/2-ounce can condensed French onion soup
• 1 to 1-1/2  teaspoons dried thyme, crushed
• 3-1/4  cups water

Directions

1. In a large skillet, brown meat in hot oil. Meanwhile, in a 3-1/2- or 4-quart electric crockery cooker, place celery, carrots, and lentils. Top with browned meat.

2. In a large bowl, combine soup, thyme, and 1/4 teaspoon pepper. Gradually stir in water; add soup mixture to crockery cooker. Cover and cook on low-heat setting for 7 to 8 hours or until meat, vegetables, and lentils are tender. (Or, cover and cook on high-heat setting for 3-1/3 to 4 hours.) Makes 4 or 5 servings.

Dietary Exchanges: 2-1/2 starch, 1 vegetable, 3 lean meat.

Test Kitchen Tip: Be sure you have the right size crockery cooker for the recipe. Because coils in the sides of the cooker heat the food, a cooker must be between half and two-thirds full to work properly.