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Lentil Pepperoni Stew Recipe

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.
TOTAL TIME: Prep: 5 min. Cook: 1 hour 40 min. YIELD:6 servings


  • 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


  • 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. Yield: 6 servings.

Nutritional Facts

1-1/2 cups: 244 calories, 3g fat (1g saturated fat), 23mg cholesterol, 974mg sodium, 37g carbohydrate (0 sugars, 12g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.

Reviews for Lentil Pepperoni Stew

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shecooksalot User ID: 5888460 205526
Reviewed Jan. 4, 2014

"A nice, easy, and tasty stew that the whole family enjoyed. Great for a simple dinner."

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