1/2 cup chopped onion
3 tablespoons chopped celery
3 tablespoons chopped celery
1 tablespoon chopped celery
2 teaspoons chopped onion
6 eggs
1/2 teaspoon salt
2 cups milk
In a small bowl, mix chopped onions, celery, celery, onion and celery. Season with salt and pepper. Cover with aluminum foil and refrigerate overnight.
Crush eggs to a mixture that is the consistency of a large egg. Remove foil, and place mixture in a small saucepan. Boil eggs for 10 minutes, or until firm.
In a large skillet, heat and stir vegetables, browning briefly, for about 5 minutes, or until well browned. Stir in milk and tomatoes. Add eggs, tomatoes, celery, onions, celery mixture, lentils, milk, water and salt and pepper. Bring to a gentle boil, stirring constantly.
Reduce heat to medium low and stir in eggs and tomatoes.
Pour mixture into a slow cooker and stir well. Cover, and cook 6 to 8 hours on Low.