Bulgarian Red Pepper Stew Recipe Recipe

Name: Bulgarian Red Pepper Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. extra virgin olive oil; 1/2 c. dry lentils; 1/2 c. dry navy beans; 2 lrg onion minced; 6 med red bell pepper minced; 2 tsp dry basil; 1 tsp dry marjoram; 1/4 tsp dry thyme; 1/4 tsp cayenne; 1 1/2 tsp paprika; 1/4 tsp salt; 1/8 tsp grnd black pepper; 3 c. vegetable stock (2 cans); 6 ounce prune juice; 1/4 c. dry red wine; 2 Tbsp. dry sherry; 1/4 c. tomato paste nonfat yogurt fresh parsley

Servings: persons

1 Tbsp. extra virgin olive oil
1/2 c. dry lentils
1/2 c. dry navy beans
2 lrg onion minced
6 med red bell pepper minced
2 tsp dry basil
1 tsp dry marjoram
1/4 tsp dry thyme
1/4 tsp cayenne
1 1/2 tsp paprika
1/4 tsp salt
1/8 tsp grnd black pepper
3 c. vegetable stock (2 cans)
6 ounce prune juice
1/4 c. dry red wine
2 Tbsp. dry sherry
1/4 c. tomato paste nonfat yogurt fresh parsley

1
* Original was 3 tbsp extra virgin olive oil
2
Cover lentils and navy beans with plenty of water and soak 4 hrs or possibly overnight.
3
Drain.
4
In a large nonstick saucepan, saute/fry onions in oil till soft (5 min).
5
Stir in bell pepper and saute/fry 5 min more.
6
Add in basil, marjoram, thyme, cayenne, paprika and cayenne, saute/fry another few min.
7
Pour in remaining stock, wine or possibly sherry.
8
Add in liquid removed lentils and beans.
9
Bring to a boil, then lower heat and simmer gently about 1 1/2 hrs or possibly till beans are soft.
10
Fold in tomato paste, prune juice, salt and pepper to taste.
11
Cook for several min more.
12
If the stew seems too thick, add in more stock or possibly water.
13
Serve garnished with yogurt and minced parsley.
14
NOTES : Here's the stew I made with the old lentils.
15
The red peppers give this stew a wonderful rich sweetness.
16
It was more of a soup than a stew because the lentils didn't soften and thicken it.
17
DH loved it and didn't mind the crunchy beans.
18
We thought the yogurt garnish (I used soy yogurt) enhanced it.
19
And it's good both with and without tons of warm sauce.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 1 Tbsp. extra virgin olive oil, 1/2 c. dry lentils, 1/2 c. dry navy beans, 2 lrg onion minced, and more.

Yes, Bulgarian Red Pepper Stew Recipe 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.

Bulgarian Red Pepper Stew Recipe

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