Recipe - Bulgarian Red Pepper Stew

One half cup Dried lentils
One half cup Dried navy pea beans (small
White beans)
2 lg Onions, chopped
6 md Red bell peppers, seeded and
Chopped
2 teaspoon Dried basil
1 teaspoon Dried marjoram
One fourth teaspoon Dried thyme
One fourth teaspoon Cayenne (to taste)
1 One half teaspoon Paprika
One fourth teaspoon Salt
1/8 teaspoon Ground black pepper
3 To 3 One half cups vegetable
Stock (2 cans)
1 6 ounce can prune juice
One fourth cup Dry red wine (optional)
2 tablespoon Dry sherry (optional)
One fourth cup 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 One half 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:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip