Madrid Style Lentil Bean Soup
- Yield: 10 to 12 servings
Ingredients
- 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
Instructions
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.