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Lentil Pepperoni Stew

"Turkey pepperoni nicely spices this thick lentil stew with its rich tomato broth. 'This is a 'stick-to-your-ribs' mainstay at our house,' says Diane Hixon of Niceville, Florida."
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1 h 45 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

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  1. In a Dutch oven, combine the water, lentils, onion, pepperoni, tomato paste and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  2. Add the tomatoes, celery and carrot; cover and simmer 35-45 minutes longer or until vegetables are tender.


  • Nutritional Analysis: One serving (1-1/2 cups) equals 244 calories, 3 g fat (1 g saturated fat), 23 mg cholesterol, 974 mg sodium, 37 g carbohydrate, 12 g fiber, 20 g protein. Diabetic Exchanges: 2 vegetable, 2 very lean meat, 1-1/2 starch.

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Read all reviews 4
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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.

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 lentil...

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 seve...

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 befo...

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