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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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. 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 |
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. Yield: 6 servings.
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