2 medium onions, diced
1 medium carrot, grated
2 medium tomatoes, diced
2 large pimento peppers
1 large red bell pepper, seeded and cut into 1/2 inch rounds
2 medium celery sprouts
5 pounds lentils
3 tablespoons olive oil
2 teaspoons crushed red pepper flakes
1 (14 ounce) can tomatoes with green chile peppers, drained
1 gallon water
1 1/2 cups sliced orzo
1 cup fresh roma (plum) tomatoes
3 cloves garlic, minced
Place onions in a single layer in a large bowl. In a small saucepan, combine carrot, tomatoes, pimento peppers, red bell peppers, celery, lentils, oil, crushed red pepper flakes and tomatoes with green chile peppers. Heat gently as possible. Remove the onions from the pans and leave the lentils in the boiling water. Remove pot and stir. Mix in tomatoes with green chiles and garlic.
Transfer lentils and lentils to the skillet and heat over medium heat, stirring, until heated through. Stir in potatoes, spinach and tomatoes. Spoon over lentils and tomato mixture and serve hot.