Lentil Pepperoni Stew

Turkey pepperoni nicely spices this thick lentil stew with its rich tomato broth. The recipe is a stick-to-our-ribs mainstay at our house.

—Diane Hixon, Niceville, FL

Prep: 5 min. • Cook: 1 hour 40 min. • Makes: 6 servings

• 6 cups water
• 1 ½ cups lentils, rinsed
• 1 medium onion, chopped
• ¼ lb. sliced turkey pepperoni, quartered
• 1 can (6 oz.) tomato paste
• ¾ tsp. salt
• ¼ tsp. dried oregano
• ¼ tsp. rubbed sage
• ⅛ tsp. cayenne pepper
• 2 medium tomatoes, chopped
• 1 celery rib with leaves, chopped
• 1 medium carrot, chopped

1. 1. 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.
2. 2. Add tomatoes, celery and carrot; cover and simmer 35-45 minutes longer or until vegetables are tender.

1 ½ cups: 261 cal., 3g fat (1g sat. fat), 23mg chol., 681mg sod., 41g carb. (6g sugars, 7g fiber), 20g pro. Diabetic exchanges: 2 starch, 2 vegetable, 1 lean meat.