1 1/2 c. dry lentils
4 oz. pepperoni, thinly sliced and halved
1 med. onion, chopped (1/2 c.)
1 (6 oz.) can tomato paste
1 1/2 tsp. salt
1/4 tsp. dried oregano, crushed
1/4 tsp. ground sage
1/8 tsp. cayenne (optional)
2 med. tomatoes, peeled and cut up
1 med. carrot, thinly sliced (1/2 c.)
1 stalk celery, sliced (1/2 c.)
1/2 c. bulgur wheat (also called cracked wheat)

Rinse lentils; in Dutch oven combine with 6 cups water, pepperoni, onion, tomato paste, salt, oregano, sage and cayenne. 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 bulgar according to package directions. Mound bulgur in soup. Makes 6 to 8 servings.