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Lentil Pepperoni Stew

Turkey pepperoni nicely spices this thick lentil stew with rich tomato broth. This is a stick-to-your-ribs mainstay at our house. Diane Hixon of Niceville, Florida.
  • Total Time
    Prep: 5 min. Cook: 1 hour 40 min.
  • Makes
    6 servings (2-1/4 quarts)

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
  • 3/4 teaspoon 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.
Nutrition Facts
1-1/2 cups: 261 calories, 3g fat (1g saturated fat), 23mg cholesterol, 681mg sodium, 41g carbohydrate (6g sugars, 7g fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 lean meat.

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