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RECIPE: Red pepper stew

This recipe is a modification of the bulgarian stew in the fatfree
archives, which is a mod of a recipe from Moosewood cookbook.  I also
looked at a similar recipe in the new Pritikin book for inspiration.
Next time I make it I will add 2 cans of white beans and probably
double the recipe as a whole (and thus use 4 cans of white beans).  I
was somewhat leary of the prune juice, so I added it last and tasted
before and after.  It definately improved the soup, don't skip it.


1/4 cup dry red wine
1/4 cup dry sherry
2 large onions
6 red bell peppers
2 t dried basil
1 t dried marjoram
1/4 t dried thyme
1 t cayenne (or to taste)
1.5 t sweet hungarian paprika
1/4 t salt (or to taste)
1/8 t black pepper (or to taste)
2 cups water or broth
1/2 cup dried lentils
1 16 oz can small white beans (but try 2 if you like beans)
1 6 oz can tomato paste
1 6 oz can prune juice

In large pot heat red wine and sherry over medium high heat.  Chop
onions and add to pot.  While onions simmer, clean and chop red
peppers, checking the onions occasionally and adding water if needed
to prevent excessive sticking or burning.  When red peppers are
chopped, add to pot.  Measure spices and add to pot.  Stir and simmer
for 5 minutes.  Add water or broth and lentils.  Simmer uncovered for
40 minutes.  Open can of beans and drain.  Add beans, tomato paste,
and prune juice to pot and heat through.  Taste and adjust seasonings
if neceesary.  Serve.  Can be frozen.

Michelle Dick             artemis@xxxxxxxxx              East Palo Alto, CA