LENTIL PEPPERONI STEW

Lentil Pepperoni Stew image

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.

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 12

Previous Next

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

Steps:

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 : Calories 261 calories, Fat 3g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 681mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges