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Pasta, Lentil and Pepperoni Soup
Source: Pasta - Cooking with Style
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Active Time:  10 Minutes
Total Time:  1 Hour 50 Minutes
Yield:  Serves 6
RECIPE INGREDIENTS
1 cup red lentils
4 cups chicken stock
1 bay leaf
1 tablespoon olive oil
1 large onion, finely chopped
1 can tomatoes, undrained and tomatoes roughly chopped
8 oz small tube pasta or similar short pasta
6 1/2 oz pepperoni, thinly sliced
Pasta, Lentil and Pepperoni Soup Recipe at Cooking.com
DIRECTIONS
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 sauté 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.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Serves 6
Calories: 449
Fat. Total: 17g
Fiber: 11g
Carbohydrates, Total: 54g
Sodium: 849mg
% Cal. from Fat: 34%
Cholesterol: 24mg
Protein: 22g
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