Lamb-Lentil Soup

Ingredients

• 12 ounces lean boneless lam or beef, cut into 1/2 inch cubes
• 1 tablespoon 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 1/2 ounce can condensed french onion soup
• 1 1/2 teaspoons dried thyme, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 1/4 cups water