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Lentil Pepperoni Stew

By: Diane Hixon

"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."

Rate/Review | Read Reviews (4)

Prep Time:
5 Min

Cook Time:
1 Hr 40 Min

Ready In:
1 Hr 45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

6 cups water
1 1/2 cups dry lentils, rinsed
1 medium onion, chopped
1/4 pound sliced pepperoni, quartered
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1/4 teaspoon dried oregano
1/4 teaspoon rubbed sage
1/8 teaspoon cayenne pepper
2 medium tomatoes, chopped
1 celery rib with leaves, chopped
1 medium carrot, chopped

Directions

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.
Add the tomatoes, celery and carrot; cover and simmer 35-45 minutes longer or until vegetables are tender.

Footnotes

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.