A Soup For All Seasons Recipe

Summary

CuisineAmericanCourseAppetizer
MethodBoilMain IngredientPork

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.

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