Madrid Style Lentil Bean Soup

  • Yield 10 to 12 servings


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



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