This recipe was my Aunt Trina’s, and if you love lentils, you will love this stew. My aunt always used pepperoni in it, but I often use ham, and it’s still outstanding. – JM Farro
AUNT TRINA’S LENTIL STEW
1 pound bag Lentils
1 stick Pepperoni (or Ham)
Olive Oil
1 sweet Onion
1 Carrot
1 Potato
1 stalk Celery
½ bunch Parsley (chopped)
1-8 oz. can Tomato Sauce
Water to fill a 6-quart pot
Salt and Pepper to taste
Cut pepperoni (or ham) into bite-size pieces and place in 6-quart pot.
Brown meat and onion in enough olive oil to coat bottom of pan.
Chop all vegetables small and add to meat in pot. Add water.
Bring to a boil and cover.
Lower heat and cook for about 1 hour until lentils are soft.
Add salt and pepper to taste.