Red Pepper Stew

1/2 cup red lentils
1/2 cup small white beans
2 onions, chopped
3 cups bouillon
6 medium or 4 large red bell peppers, cut in 1/2” chunks
1 teaspoon oregano or marjoram
1/2 teaspoon thyme
pinch of cayenne, or to taste
1 cup white wine
3 tablespoons tomato paste
1/4 cup chopped Italian parsley
freshly ground black pepper to taste
cooked whole grains (optional)
plain yogurt for garnish (optional)

Soak the lentils and beans in water overnight. Drain and set aside. Combine the onions and bouillon in a large pot. Bring to a boil, reduce the heat and simmer, uncovered, while you chop the peppers (5-10 minutes). Add the peppers, spices, wine, tomato paste, and the soaked lentils and beans. Return to boiling, reduce the heat and simmer, covered, for about an hour or until the beans are tender. Stir occasionally and add more bouillon if needed.

When ready to serve, stir in the parsley and black pepper. Serve over whole grains or as a soupy-stew, topped with a spoonful of yogurt if desired.

4-6 servings