Bulgarian Red Pepper Stew

1/2 c Dried lentils

1/2 c Dried navy pea beans (small

White beans) 2 lg Onions, chopped

6 md Red bell peppers, seeded and

Chopped 2 ts Dried basil

1 ts Dried marjoram

1/4 ts Dried thyme

1/4 ts Cayenne (to taste)

1 1/2 ts Paprika

1/4 ts Salt

1/8 ts Ground black pepper

3 To 3 1/2 cups vegetable

Stock (2 cans) 1 6 oz can prune juice

1/4 c Dry red wine (optional)

2 tb Dry sherry (optional)

1/4 c Tomato paste

Plain nonfat yogurt(opt) Fresh parsley 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: [email protected] (Maureen O`Halloran) Fatfree Digest [Volume 1 Issue 1] June 22, 1994 Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV :slightly adapted from _Sundays at Moosewood_ cookbook: