Lentil-Pepperoni Soup - cooking recipe

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

Preparation

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