Bulgarian Red Pepper Stew Recipe

Name: Bulgarian Red Pepper Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ⅛ 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

Servings: persons

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
⅛ 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

1
Cover lentils and navy beans with plenty of water and soak 4 hours or overnight.
2
Drain.
3
In a large nonstick saucepan, saute onions in sherry or red wine or stock until soft (5 minutes)
4
Stir in bell pepper and saute 5 minutes more.
5
Add basil, marjoram, thyme, cayenne, paprika and cayenne, saute another few minutes.
6
Pour in remaining stock, wine or sherry.
7
Add drained lentils and beans.
8
Bring to a boil, then lower heat and simmer gently about 1 1/2 hours or until beans are soft.
9
Mix in tomato paste, prune juice, salt and pepper to taste.
10
Cook for several minutes more.
11
If the stew seems too thick, add more stock or water.
12
Serve garnished with yogurt and chopped parsley.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup lentils dried, 1/2 cup navy beans, dried, 2 large onions chopped, 6 medium sweet red bell peppers seeded and chopped, and more.

Yes, Bulgarian Red Pepper Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bulgarian Red Pepper Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions