- 6 cups water
- 1 1/2 cups dry lentils, rinsed
- 1 medium onion, chopped
- 1/4 pound sliced pepperoni, quartered
- 1 (6 ounce) can 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
- 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.