Lentil Pepperoni Stew

Name: Lentil Pepperoni Stew
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 6 servings (2-1/4 quarts).
Cuisine: Europe, Italian
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

TOTAL TIME: Prep: 10 min. Cook: 1 hour 5 min. YIELD: 6 servings (2-1/4 quarts).

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.

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

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.

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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