Bulgarian Red Pepper Stew Recipe

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Servings: 8

Ingredients

Cost per serving $1.65 view details

Directions

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

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Nutrition Facts

Amount Per Serving %DV
Serving Size 263g
Recipe makes 8 servings
Calories 177  
Calories from Fat 21 12%
Total Fat 2.38g 3%
Saturated Fat 0.33g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 497mg 21%
Potassium 639mg 18%
Total Carbs 30.1g 8%
Dietary Fiber 9.7g 32%
Sugars 10.88g 7%
Protein 7.68g 12%
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