Thursday, April 26, 2018

Mom's Madrid-style Lentil Soup

Serves 12 as a side dish

1 large onion, chopped
1 canned whole pimiento, drained and chopped
1 green pepper, chopped
4 tbl olive oil (don't skimp)
(optional) 2 tbl flour
1 16 oz can tomatoes
3 carrots, peeled and chopped
2 cups dry lentils
1 tbls salt (regular rather than Kosher)
8 c water

1. cook onion, pimiento, and green pepper in olive oil until soft
2. stir in flour if you're doing that. Add tomatoes, carrots, lentils, salt and water. Cover and simmer over very low heat for about 2 hours.

No comments:

Post a Comment