Bulgarian Red Pepper Stew
| Yield: | 1 Servings |
| Categories: | Fat-Free |
| 1/2 | c | Dried lentils |
| 1/2 | c | Dried navy pea beans (small |
| White beans) | ||
| 2 | lg | Onions, chopped |
| 6 | md | Red bell peppers, seeded and |
| Chopped | ||
| 2 | ts | Dried basil |
| 1 | ts | Dried marjoram |
| 1/4 | ts | Dried thyme |
| 1/4 | ts | Cayenne (to taste) |
| 1 1/2 | ts | Paprika |
| 1/4 | ts | Salt |
| 1/8 | ts | Ground black pepper |
| 3 | To 3 1/2 cups vegetable | |
| Stock (2 cans) | ||
| 1 | 6 oz can prune juice | |
| 1/4 | c | Dry red wine (optional) |
| 2 | tb | Dry sherry (optional) |
| 1/4 | c | Tomato paste |
| Plain nonfat yogurt(opt) | ||
| Fresh parsley |
Advertisement