Madrid Style Lentil Bean Soup

  • Yield: 10 to 12 servings


1cup chopped onion
1cup diced green pepper
1/4cup diced pimento
2tablespoons flour
16ounces canned, diced tomatoes
2cups sliced carrots
1cup sliced celery
1tablespoon salt
1pound dry lentils
8cups water
2tablespoons olive oil


In a 6 quart dutch oven, or heavy pot, heat olive oil on medium low heat.  Simmer onion, green peppers, and pimento until very soft.  Stir in flour and cook several minutes, but do not brown the flour or vegetables.  Add the tomatoes, carrots, celery, salt, lentils, and water.  Cover and simmer for 2 hours.