Bulgarian Red Pepper Stew Adapted from Sundays at Moosewood Restaurant, The Moosewood Collective, Fireside, 1990. Ingredients 1/2 cup dried navy beans 1/2 cup dried brown lentils 3 Tbsp olive oil 2 large onions, diced 2 heaping tablespoons minced garlic (probably about 8 cloves) 5-6 red bell peppers, seeded and diced 2 tsp dried basil 1 tsp dried marjoram 1/2 tsp dried oregano 1/4 tsp dried thyme 1/4 tsp cayenne pepper powder, or to taste 1/2 tsp paprika, or to taste 1/4 tsp salt, or to taste 1/4 tsp ground black pepper, or to taste 3 to 3 1/2 cups vegetable broth (either fresh, or from a base such as Better than Bouillon) 1/4 cup dry red wine (a Pinot Noir does fine) 2 Tbsp dry sherry 6 oz tomato paste 1/2 cup strained yoghurt or sour cream (for topping) 2 Tbsp chopped fresh parsley (for garnish) Preparation At least four hours before making this dish, place the navy beans and lentils in a pot, and after sorting them for any detritus that might have made it in with the pulses, add 6-8 cups of water and set aside to soak. If you do not have that much time, after adding the water to the pot, bring it to a fast boil and boil for two minutes, then take the pot off the heat and set it aside for at least an hour; you can do this step while preparing the rest of this dish. Heat the oil in a large saucepan, then add the onions and sauté until golden and translucent, about five minutes, then add the garlic and the red bell peppers. Sauté for about another five minutes. Drain and rinse the pulses at this point (a colander is your ally here). Add the spices, then sauté for an additional minute or two, until the vegetables have clearly absorbed the spices. Add the pulses and 3 cups of broth, reserving some for later, also add the red wine and the sherry. Bring to a boil, then cover and reduce to a simmer; simmer for an hour and a half, until the lentils have broken down into a thick stew. Add broth if the stew is too thick (you’ll almost certainly need it). At the hour and a half mark, in a kettle, boil some water. In a heat-resistant bowl, add hot water to tomato paste slowly, stirring continuously. You want just enough to achieve a smooth sauce without it being watery. This will allow the tomato paste to integrate into the stew while also adding a bit more moisture, which will be needed by the time the stew is done. Now add the tomato sauce you’ve prepared to the stew, and stir to combine. Cook for a few additional minutes to combine. Serve with crusty bread, or rice, or egg noodles; top the stew with a dollop of yoghurt or sour cream, and sprinkle with parsley (if you want). The remaining bottle of wine that was used previously is a good accompaniment. Notes Serves 4-5 (the original says 6, I sincerely doubt that).