Bulgarian red pepper stew


1/2 cup lentils, dried
1/2 cup navy beans, dried
2 lg onions, chopped
1 1/2 tbsp olive oil
6 med red bell peppers, chopped
2 tsp basil, dried
1 tsp marjoram, dried

1/4 tsp cayenne
1/4 tsp thyme, dried
1/4 tsp salt
1/8 tsp black pepper, ground
3 1/2 cup vegetable stock or water
1/4 cup dry red wine
2 tbsp dry sherry

1/4 cup tomato paste
1/2 cup plain yogurt
2 tbsp fresh parsley, chopped

How to prepare

Cover the lentils and navy beans with plenty of cold water and soak them overnight or for at least 4 hours. Drain and set them aside. In a large deep saucepan, saut

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