This started out very bland when I gave it a taste test so I tripled the spices which helped greatly but it probably could have used even more.

This was very plain and needed some pizzazz. The pepperoni flavor was lost somewhere in the mix (I used sliced pepperoni). I am going to try this again BUT before I do I am going to saute several cloves of garlic in olive oil and than build the stew on that and use chunk pepperoni like the recipe stated.

A simple, hearty stew great for a cold winter day. I doubled the pepperoni and used 1 28oz can of tomatoes. I cooked all the vegetables and pepperoni for about 45 mintues then added the lentils for another 20 minutes. I topped with shredded cheddar cheese.

This is the first dish that I've ever cooked using lentils. I thought I'd give it a try, and with a few additions it turned out quite well. I sauteed three cloves of garlic with the onion before adding the orange lentils, water and tomato paste. I didn't add the (turkey) pepperoni until I added the other veggies (didn't think it needed to stew for quite so long), and the added veggies needed 55 min. to cook instead of the 35-45 minutes called for. Other notes: I subbed Italian seasoning for the oregano/sage, added two bay leaves, omitted the salt and had to add an extra cup of water to keep this from being too thick. This was a tasty, extremely filling, and economical recipe. Thanks for sharing, Diane!