Date: Mon, 20 Jun 94 14:58:42 CDT
From: maoh@phyast.nhn.uoknor.edu (Maureen O'Halloran)
_Bulgarian Red Pepper Stew_
(slightly adapted from _Sundays at Moosewood_ cookbook)
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 teaspoons dried basil
1 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon cayenne (to taste)
1 1/2 teaspoons paprika
1/4 teaspoon salt
1/8 teaspoon 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 Tablespoons dry sherry (optional)
1/4 cup tomato paste
plain nonfat yogurt(optional)
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.
kwvegan vegan