2 C. lentils (do not presoak)
1 16-oz. (450 gms) can (2 C.) tomatoes, cut up with a spoon
3 carrots, peeled and chopped
1 green pepper, cleaned out and chopped
1 large onion, chopped
1 canned whole pimento, drained and chopped
4 T. olive oil
2 T. all-purpose flour
1 T. salt
8 C. water

Cook onion, pimento, and green pepper in olive oil, until soft, in a large kettle. Stir in flour. Add tomatoes, carrots, lentils, salt, and water. Cover and simmer over very low heat for about 2 hours.

Yields: 12 servings
Calories: 166
Fat: 5.1g
Fiber: 2.22