Bulgarian Red Pepper Stew

• 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
• 18 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.

lentils dried, navy beans, onions, sweet red bell peppers, basil, marjoram dried, thyme, cayenne pepper, paprika, salt, black pepper, vegetable stock, prune juice, red wine, sherry dry, tomato paste, yogurt, parsley

Taken from recipeland.com/recipe/v/bulgarian-red-pepper-stew-41163 (may not work)