Ingredients
6 cups water1-1/2 cups lentils, rinsed1 medium onion, chopped1/4 pound sliced turkey pepperoni, quartered1 can (6 ounces) tomato paste3/4 teaspoon salt1/4 teaspoon dried oregano1/4 teaspoon rubbed sage1/8 teaspoon cayenne pepper2 medium tomatoes, chopped1 celery rib with leaves, chopped1 medium carrot, chopped
Preparation
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.
