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Receta Bulgarian Red Pepper Stew
by Global Cookbook

Bulgarian Red Pepper Stew
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  Raciónes: 8

Ingredientes

  • 1 Tbsp. extra virgin olive oil
  • 1/2 c. dry lentils
  • 1/2 c. dry navy beans
  • 2 lrg onion minced
  • 6 med red bell pepper minced
  • 2 tsp dry basil
  • 1 tsp dry marjoram
  • 1/4 tsp dry thyme
  • 1/4 tsp cayenne
  • 1 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/8 tsp grnd black pepper
  • 3 c. vegetable stock (2 cans)
  • 6 ounce prune juice
  • 1/4 c. dry red wine
  • 2 Tbsp. dry sherry
  • 1/4 c. tomato paste nonfat yogurt fresh parsley

Direcciones

  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.