Pepperoni Soup - cooking recipe

Ingredients

16 oz. lentils
10 c. water
8 oz. pepperoni, sliced thin
1 large onion
6 oz. tomato paste
2 1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. sage
1/4 tsp. cayenne
4 tomatoes, cut up
2 medium carrots, cut up
2 stalks celery, cut up

Preparation

In a Dutch oven, combine lentils, water, pepperoni, onion, tomato paste, salt, oregano, sage and cayenne.
Bring to boiling. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
Add tomato, carrots and celery; cover and simmer 40 minutes.