2½ hours 20 min

Lentil soup Madrid style

2½ hours 20 min

INGREDIENTS:

1	large onion, chopped
1	large whole pimento pepper, drained and chopped
1	large green pepper, chopped
4	tablespoons olive oil
2	tablespoons flour
1 (16	ounce) can tomatoes, cut up with a spoon
3	carrots, chopped
2	cups lentils
2	teaspoons salt
8	cups water

RECIPE:

In a large kettle, cook onion, pimento, and green pepper in olive oil until soft.

Stir in flour. Then add tomatoes, carrots, lentils, salt and water.

Cover and simmer over very low heat for about 2 hours, until lentils and vegetables are tender. Serve with a good crusty bread.