Lentil Pepperoni Stew

By dashy_65

Ingredients

• 6 cups water
• 1-1/2 cups lentils, rinsed
• 1 medium onion, chopped
• 1/4 pound sliced turkey pepperoni, quartered
• 1 can (6 ounces) 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

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 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.

Add the tomatoes, celery and carrot; cover and simmer 35-45 minutes longer or until vegetables are tender. Yield: 6 servings.

244 cal, 3g fat, 974mg sodium, 27g carb, 12g fiber