Bulgarian Red Pepper Stew

6 hours Prep: 4 hours Cook: 110 minutes

253 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

1/2	cup	lentils	dried
1/2	cup	navy beans, dried
2	large	onions	chopped
6	medium	sweet red bell peppers	seeded and chopped
2	teaspoons	basil	dried
1	teaspoon	marjoram	dried
1/4	teaspoon	thyme	dried
1/4	teaspoon	cayenne pepper	to taste
1 1/2	teaspoons	paprika
1/4	teaspoon	salt
1/8	teaspoon	black pepper	ground
3	cups	vegetable stock
6	ounces	prune juice
1/4	cup	red wine	dry, optional
2	tablespoons	sherry	dry , optional
1/4	cup	tomato paste
1	x	yogurt, non-fat	plain, optional
1	x	parsley leaves	fresh

Directions

Cover lentils and navy beans with plenty of water and soak 4 hours or overnight.

Drain.

In a large nonstick saucepan, sauté onions in sherry or red wine or stock until soft (5 minutes)

Stir in bell pepper and sauté 5 minutes more.

Add basil, marjoram, thyme, cayenne, paprika and cayenne, sauté 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.

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Nutrition Facts

Serving Size 487g

Amount per Serving

Calories 253 14% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 4mg	1%
Sodium 1005mg	42%
Total Carbohydrate 45.0g	15%
Dietary Fiber 13.0g	53%
Sugars 13.0g
Protein 13.0g	27%

Vitamin A	185%		Vitamin C	400%
Calcium	7%		Iron	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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