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A Soup For All Seasons

Chef.at.Home's picture
Ingredients
  Water 10 Cup (160 tbs)
  Lentils 1 Pound
  Pepperoni 8 Ounce, thinly sliced halved
  Onion 1 Large
  Canned tomato paste 6 Ounce (1 Can)
  Salt 2 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon, crushed
  Ground sage 1⁄4 Teaspoon
  Cayenne 1⁄4 Teaspoon
  Tomatoes 4 , cut
  Carrots 2 Medium, sliced
  Celery stalks 2 , sliced
  Water 3 Cup (48 tbs)
  Salt 1 1⁄2 Teaspoon
  Bulgur wheat 1 1⁄2 Cup (24 tbs)
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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Pork

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