1 1/2 cups dry lentils
6 oz. pepperoni, thinly sliced and cut in half
1 med. onion, chopped (1/2 cup)
6 oz. tomato paste
1 1/2 tsp. salt
1/4 tsp. oregano
1/4 tsp. sage
1/8 tsp. cayenne pepper
2 med. tomatoes, peeled and cut
1 med. carrot thinly sliced (1/2 cup)
1 celery stalk (1/2 cup)

Rinse lentils in Dutch oven, combine 6 cups water, pepperoni, onion, tomato paste, salt, oregano, sage and cayenne pepper. Bring to boil. Reduce heat 30 minutes. Add tomatoes, carrots and celery - cover, simmer 40 more minutes.