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  Recipe Home » Misc » Bulgarian Red Pepper Stew
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  Bulgarian Red Pepper Stew
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 155
Ingredients:
1/2 cup Dried lentils
1/2 cup Dried navy pea beans (small
White beans)
2 large Onions, chopped
6 medium Red bell peppers, seeded and
Chopped
2 tsp Dried basil
1 tsp Dried marjoram
1/4 tsp Dried thyme
1/4 tsp Cayenne (to taste)
1 1/2 tsp Paprika
1/4 tsp Salt
1/8 tsp Ground black pepper
3 To 3 1/2 cups vegetable
Stock (2 cans)
1 6 oz can prune juice
1/4 cup Dry red wine (optional)
2 tbsp Dry sherry (optional)
1/4 cup Tomato paste
Plain nonfat yogurt(opt)
Fresh parsley
Instructions:
Cover lentils and navy beans with plenty of water and soak 4 hours or
overnight. Drain. In a large nonstick saucepan, saute onions in
sherry or red wine or stock until soft (5 minutes) Stir in bell
pepper and saute 5 minutes more. Add basil, marjoram, thyme,
cayenne, paprika and cayenne, saute another few minutes. Pour in
remaining stock, wine or sherry. Add drained lentils and beans. Bring
to a boil, then lower heat and simmer gently about 1 1/2 hours or
until beans are soft. Mix in tomato paste, prune juice, salt and
pepper to taste. Cook for several minutes more. If the stew seems too
thick, add more stock or water. Serve garnished with yogurt and
chopped parsley.

From: maoh@phyast.nhn.uoknor.edu (Maureen O'Halloran) Fatfree
Digest [Volume 1 Issue 1] June 22, 1994 Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV :slightly adapted from
_Sundays at Moosewood_ cookbook:
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