Red Pepper and Puy Lentil Stew

Adapted very slightly from a recipe posted to the FATFREE vegetarian mailing list by Michelle Dick; itself an adaptation of a recipe from the Moosewood Cookbook, with a similar recipe in a Pritikin book for inspiration too. Michelle says: "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.". I agree with her :-)

Serves 7 (freezes well)

• 125ml (4 fl oz) red wine
• 2 large onions, chopped
• 6 red (bell) peppers, chopped
• 1 tsp chilli powder (or to taste)
• 1 1/2 tsp sweet hungarian paprika
• 450ml (16 fl oz, 2 cups) water
• 2 tsp light vegetable stock powder, or to taste
• 50g (2oz, 1/2 cup) Puy lentils (small grey whole lentils, or use others)
• 2 tsp dried basil
• 1 tsp dried marjoram
• 1/4 tsp dried thyme
• 2 x 425g (14oz) can flageolet beans (or other small soft beans), rinsed and drained
• 150ml (5 fl oz, 10 tbsp, 6oz) tomato puree (paste)
• 150ml (5 fl oz, 6oz) prune juice
• salt and black pepper to taste

Heat the red wine in a large pan. Add the onions and saute until beginning to soften, adding a little more hot water if necessary.

Add the spices, stir well and simmer for 5 minutes. Add red peppers, water, stock powder and lentils; simmer uncovered for 40 minutes, adding the herbs 10 minutes before the end.

Add beans, tomato puree and prune juice. Mix well and heat through. Add seasoning if necessary.

Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 13 Apr 2000 - comments and questions to Kake L Pugh (kake@earth.li).