Lentil-Pepperoni Soup Recipe

Name: Lentil-Pepperoni Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. dry lentils; 4 oz. pepperoni, thinly sliced and halved; 1 medium onion, chopped (1/2 c.); 1 1/2 tsp. salt; 1/4 tsp. dried oregano, crushed; 1/4 tsp. ground sage; 1/8 tsp. cayenne pepper; 2 medium tomatoes, peeled and cut up; 1 medium carrot, grated; 1 stalk celery; 1/2 c. bulgur wheat or brown rice

Servings: persons

1/2 c. dry lentils
4 oz. pepperoni, thinly sliced and halved
1 medium onion, chopped (1/2 c.)
1 1/2 tsp. salt
1/4 tsp. dried oregano, crushed
1/4 tsp. ground sage
1/8 tsp. cayenne pepper
2 medium tomatoes, peeled and cut up
1 medium carrot, grated
1 stalk celery
1/2 c. bulgur wheat or brown rice

1
Rinse lentils.
2
In Dutch oven, combine with 6 cups water, pepperoni, onion, salt, oregano, sage and cayenne pepper.
3
Bring to boiling.
4
Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
5
Add tomatoes, carrot and celery.
6
Cover and simmer 40 minutes longer.
7
Meanwhile, cook bulgur or brown rice according to package directions.
8
Add to soup and serve.

180

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 c. dry lentils, 4 oz. pepperoni, thinly sliced and halved, 1 medium onion, chopped (1/2 c.), 1 1/2 tsp. salt, and more.

Yes, Lentil-Pepperoni Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil-Pepperoni Soup

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