Saute pepperoni in skillet until the fat is rendered. Remove pepperoni and set aside. Drain grease. Add oil to pan and saute coriander until fragrant. Add onion and saute for 5 minutes. Add carrot, celery and parsley. Saute for 10 minutes. add wine and cook until reduced by half. Add stock and lentils and cook gently for 30 minutes. Add pepperoni to pot and heat through. Season with salt and pepper and serve.
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