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Lentil: Pasta, Lentil & Pepperoni Soup

Source of Recipe

Pasta - Cooking with Style


List of Ingredients

1 cup red lentils
4 cups chicken stock
1 bay leaf
1 large onion, finely chopped
1 tablespoon olive oil
1 can tomatoes, undrained, rough chopped
8 ounces small tube pasta
61 1/2 ounces pepperoni, thin sliced


Recipe

Place the lentils, chicken stock and bay leaf in a large saucepan. Bring to a boil, reduce heat and simmer for 1 to 1 1/4 hours, until the lentils are very soft. Puree the mixture in a food processor and return to the saucepan. Heat the oil in a frying pan and saute the onion until soft. Add the onion and tomatoes to the soup and simmer gently for 15 minutes. Cook the pasta in boiling salted water until al dente. Drain and stir into the soup, together with the pepperoni. When all of the ingredients are well heated, serve immediately in warm soup bowls. Serves 6.