A Soup For All Seasons Recipe
Ingredients
10 cups water
1 pound dry lentils
8 ounces pepperoni, thinly sliced and halved
1 large onion, chopped
1 6-ounce can tomato paste
2 1/2 teaspoons salt
1/2 teaspoon dried oregano, crushed
1/4 teaspoon ground sage
1/4 teaspoon cayenne
4 tomatoes, cut up
2 medium carrots, sliced
2 stalks celery, sliced
3 cups water
1 1/2 teaspoons salt
1 1/2 cups bulgur wheat
Directions
In Dutch oven combine the 10 cups water, lentils, pepperoni, onion, tomato paste, the 2 1/2 teaspoons salt, oregano, sage, and cayenne.
Bring to boiling.
Reduce heat; cover and simmer 30 minutes, stirring occasionally.
Add tomatoes, carrots, and celery; cover and simmer 40 minutes more.
Meanwhile, in saucepan bring the 3 cups water and the 11/2 teaspoons salt to boiling; stir in bulgur wheat.
Reduce heat; cover and simmer 25 minutes.
Bring to boiling.
Reduce heat; cover and simmer 30 minutes, stirring occasionally.
Add tomatoes, carrots, and celery; cover and simmer 40 minutes more.
Meanwhile, in saucepan bring the 3 cups water and the 11/2 teaspoons salt to boiling; stir in bulgur wheat.
Reduce heat; cover and simmer 25 minutes.
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