Bulgarian Red Pepper Stew
A hearty Bulgarian stew of lentils and navy beans simmered with sweet red peppers, paprika, and herbs in a rich broth deepened with prune juice and tomato paste. Vegan-friendly and high in fiber.
YIELD
4 servingsPREP
4 hrsCOOK
110 minREADY
6 hrsBulgarian cuisine has a deep tradition of meatless stews, and this one showcases why.
Lentils and navy beans simmer together with six sweet red bell peppers, plenty of paprika, and a fragrant blend of basil, marjoram, and thyme.
The secret ingredient is prune juice, which adds a subtle sweetness and body that rounds out the earthy beans and smoky paprika.
A swirl of tomato paste at the end deepens the color and flavor into something rich and warming.
Top each bowl with a dollop of yogurt and chopped fresh parsley.
Variations
- Swap roasted red peppers for fresh ones to add a smoky, charred dimension.
- Stir in a handful of chopped kale or spinach in the last 10 minutes for extra greens.
- Use smoked paprika instead of sweet for a bolder, more intense flavor.
Kitchen Tips
- Soak the beans and lentils for at least 4 hours. Skipping this step means much longer cooking time and uneven texture.
- Saute the onions in sherry or wine for flavor without adding oil. The natural sugars caramelize beautifully.
- The stew thickens as it sits. Add stock or water when reheating to bring it back to your preferred consistency.
Ingredients
Directions
Cover lentils and navy beans with plenty of water and soak 4 hours or overnight.
Drain.
In a large nonstick saucepan, sauté onions in sherry or red wine or stock until soft (5 minutes)
Stir in bell pepper and sauté 5 minutes more.
Add basil, marjoram, thyme, cayenne, paprika and cayenne, sauté 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 1½ 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.
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