Ingredients
- 1 cup onion, chopped
- 1 cup green pepper, diced
- ¼ cup pimento, diced
- ¼ cup red peppers
- ¼ cup olive oil
- 2 cups carrots, sliced
- 1 cup celery stalks, sliced
- 1 can (14-oz/415-ml) tomatoes
- 1 pound lentils
- 2 tablespoons all purpose flour
- 1 tablespoon salt
- 8 cups water
Directions
In a 6-qt pressure cooker, simmer onion, green pepper and pimento in olive oil, until very soft. Stir in flour, cook until bubbling but do not brown. Add lentils, tomatoes, carrots, celery, salt and water. (Lentils should not be soaked). Close cover securely. Place pressure regulator on vent pipe. Cook for 15 minutes. Let pressure reduce of its own accord, about 25 minutes.
NOTE: To cook in a dutch oven, simmer covered for 2 hours.
Categories
Soups
Soups
Keywords
soup
soup
Lentil Soup, Madrid Style. To import, drag image to your MacGourmet recipe box.