• ¹/₄ cup olive oil
• 1  cup chopped onion
• 1  cup diced green pepper
• ¹/₄ cup diced pimento
• 2  tablespoons flour
• 1  pound dried lentils, rinsed
• 1  can (16 ounces) tomatoes (undrained)
• 2  cups diagonally sliced carrots
• 1  cup diagonally sliced celery
• 1  tablespoon salt
• 8  cups water

1. Heat olive oil in a Dutch oven or saucepot. Add onion, green pepper, and pimento; cook, stirring occasionally, until soft. Blend in flour and heat until bubbly. Add lentils, tomatoes with liquid, carrots, celery, salt, and water; stir.

2. Cover; bring to boiling, reduce heat, and simmer 2 hours, stirring as necessary.

3. Ladle hot soup into bowls.

[ About 3 quarts soup ]

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