Lentils & Orzo Extravaganza

• 1 cup Lentils (washed and picked over)
• 2 Large Cans Diced Tomatoes
• 1 Large Can Whole Tomatoes
• (these can be mixed and matched depending on how much texture you like)
• 1 lb good ground beef
• 1/2 lb pepperoni
• 1/4 Cup GOOD red wine
• 1/4 cup red wine vinegar
• 1/2 box Orzo
• 3T. thyme
• 3T. oregano
• 2T. basil
• crushed red pepper flakes (to taste)
• 3t. salt
• 2t. pepper
• 1/2 small onion - diced
• Olive oil

1. Olive oil in saute pan
2. Saute pepperoni quickly till slightly brown and has rendered most of its fat.
3. remove pepperoni to bowl to drain
4. Saute beef in the pepperoni fat, season meat with 1T oregano, thyme, and basil.
5. When browned, remove to same bowl as pepperoni and sweat onion.
6. While you are doing the sauting. In a large Stock pot or Dutch oven (at least 8 quart) Bring lentils to a boil in salted water and simmer till al dente (25 - 30 min usually does it, be careful not to over cook as you want the texture of the lentils.) Drain the Lentils return to pot add the pepperoni, ground beef, Tomatoes, wine, red wine vinegar, and spices. Bring to Boil then reduce to simmer. Let simmer till reduced by 1/4. Check for taste (salt, pepper, spices). Add the Orzo, stir regularly to prevent sticking. If more liquid is needed use more wine, beef stock, or water. Recheck Season level. Simmer till Orzo is Al Dente (about 10 min). Serve with nice crusty bread!

tomatoes, tomatoes, ground beef, pepperoni, red wine, red wine vinegar, thyme, oregano, basil, red pepper, salt, pepper, onion, olive oil

Taken from www.epicurious.com/recipes/member/views/lentils-orzo-extravaganza-1200285 (may not work)