Ingredients Jump to Instructions ↓

  1. 1/2 c Dried lentils

  2. 1/2 c Dried navy pea beans 

  3. White beans)

  4. 2 lg Onions, chopped

  5. 6 md Red bell peppers, seeded and Chopped 2 t Dried basil

  6. 1 t Dried marjoram

  7. 1/4 t Dried thyme

  8. 1/4 t Cayenne (to taste)

  9. 1/2 t Paprika

  10. 1/4 t Salt

  11. 1/8 t Ground black pepper

  12. 3 To 

  13. 1/2 cups vegetable

  14. Stock (2 cans)

  15. 6 oz can prune juice

  16. 1/4 c Dry red wine 

  17. 2 T Dry sherry 

  18. 1/4 c Tomato paste

  19. Plain nonfat yogurt(opt)

  20. Fresh parsley

Instructions Jump to Ingredients ↑

  1. Cover lentils and navy beans with plenty of water and soak 4 hours or overnight. Drain. In a large nonstick saucepan, saute onions in sherry or red wine or stock until soft (5 minutes) Stir in bell pepper and saute 5 minutes more. Add basil, marjoram, thyme, cayenne, paprika and cayenne, saute another few minutes. Pour in remaining stock, wine or sherry. Add drained lentils and beans. Bring to a boil, then lower heat and simmer gently about 1 1/2 hours or until beans are soft. Mix in tomato paste, prune juice, salt and pepper to taste. Cook for several minutes more. If the stew seems too thick, add more stock or water. Serve garnished with yogurt and chopped parsley.

  2. From: (Maureen O’Halloran) Fatfree Digest [Volume 1 Issue 1] June 22, 1994 Formatted by Sue Smith, S.Smith34, using MMCONV :slightly adapted from _Sundays at Moosewood_ cookbook: —–


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